1. Recipes

How to Make Hummus Pancake with Mediterranean Spice Mix - A Step-by-Step Guide

Are you looking for a delicious and unique breakfast or brunch recipe that will truly impress your guests? Look no further than our Hummus Pancake with Mediterranean Spice Mix! This recipe takes the traditional pancake and gives it a flavorful and savory twist that will have everyone coming back for seconds.

With the subtle flavor of hummus and the aromatic blend of Mediterranean spices, these pancakes are a delightful departure from the typical sweet breakfast fare. Whether you're ho...

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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
  • ½ cup tahini
  • 1 egg
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste
  • ½ cup whole wheat flour, or as needed
  • 1 tablespoon olive oil, divided, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
  • Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
  • 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.
  • 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.
  • Sprinkle pancakes with cumin mixture and salt.

    • Nutrition

    331 cal.

    • Total Fat: 20g
    • Saturated Fat: 3g
    • Cholesterol: 31mg
    • Sodium: 281mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 8g
    • Total Sugars: 0g
    • Protein: 10g
    • Vitamin C: 18mg
    • Calcium: 142mg
    • Iron: 4mg
    • Potassium: 333mg

    Categories

    Appetizer recipes
    Breakfast recipes
    Brunch recipes
    Mediterranean recipes
    Vegetarian recipes