Hummus Pancake with Mediterranean Spice Mix

01Method

1. 1

   Set a large skillet or griddle over medium-high heat to warm up. Heat the oven to 200°F (95°C).

2. 2

   Mix together the paprika, chili powder, coriander, and half the cumin in a small bowl; set aside.

3. 3

   In a food processor or blender, combine the chickpeas, tahini, egg, the larger portion of olive oil, lemon juice, garlic, the remaining cumin, salt, and pepper. Blend until completely smooth, using the reserved chickpea liquid to loosen the mixture if necessary. Scrape the mixture into a bowl and gradually fold in the whole wheat flour, one tablespoon at a time, until the batter falls easily from a large spoon.

4. 4

   Test the skillet by flicking a few drops of water onto it — if they sizzle and skitter, it is ready. Coat the surface with a small amount of olive oil. Spoon the batter onto the griddle in portions, shaping them into rounds roughly 3–4 inches across. Cook until bubbles appear on the surface and the edges look set, about 3–4 minutes. Flip each pancake and cook the second side until golden, 2–3 minutes more. Move the finished pancakes to a baking sheet and keep warm in the oven. Continue with the remaining batter, adding more oil to the pan as needed.

5. 5

   Dust the finished pancakes with the spice blend and a pinch of salt before serving.