|Photo: Cumin pancake with hummus recipe|
The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Cumin pancake with hummus Recipe. Enjoy the Arabic Cuisine and learn how to make Cumin pancake with hummus.
takes: 20 mins to prepare and 30 mins to cook
For the cumin pancake
50g plain flour
1 small egg
150ml 2% milk
1tbsp cumin seeds, lightly crushed
25ml sunflower oil
For the hummus
200g canned chickpeas, drained
juice of ½ lemon
2 cloves garlic, minced
1tsp ground cumin
20ml extra-virgin olive oil
pinch of paprika, to garnish
Prepare the hummus by combining the chickpeas, saving 1 tbsp for the garnish, with the tahini, lemon juice, garlic, ground cumin, extra-virgin olive oil and seasoning. Pulse until smooth then adjust the seasoning if necessary. Scrape into a serving bowl, cover and chill.
Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.
Fold the cumin seeds into the batter. Add teaspoons of the sunflower oil to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.
Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.
When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Cook until they are golden brown and blistered on one side.
Remove the hummus from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the hummus.
Source: TESCO realfood