Name: Hummus Pancake with Mediterranean Spice Mix
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 teaspoons ground cumin, divided; 1 teaspoon paprika; 1 teaspoon chili powder; 1 teaspoon ground coriander; 2 cups canned chickpeas (garbanzo beans), drained with liquid reserved; 0.5 cup tahini; 1 egg; 2 tablespoons olive oil; 1 lemon, juiced; 1 tablespoon minced garlic; salt and ground black pepper to taste; 0.5 cup whole wheat flour, or as needed; 1 tablespoon olive oil, divided, or as needed

Ingredients

Instructions

Step 1

Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
Step 2

Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
Step 3

Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
Step 4

Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
Step 5

Sprinkle pancakes with cumin mixture and salt.

Enjoy your meal!