Hummus Pancake with Mediterranean Spice Mix Recipe

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.