Hummus Snack Pancakes with Tahini Dressing

By Hklbrries

Leave the dressing on the side, so kids can dunk the pancakes!

Ingredients

• Pancakes:
• 1/2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp cumin powder
• 1 cup canned chickpeas, drained (reserve liquid)
• 1/2 cup tahini (sesame paste)
• 1/4 cup reserved chickpea liquid
• 1 to 3 cloves of garlic, optional and to taste
• Juice of 2 lemons
• 2 large eggs
• Dressing:
• 1 cup mayonnaise
• 1 1/2 tbsp lemon juice
• 1 tbsp tahini
• 1/4 tsp cumin powder
• A little salt
• Garnish:
• Cherry tomatoes, halved
• Chickpeas
• Red onion slices

Preparation

Step 1

Whisk dry ingredients together in a small bowl. Put the rest of the ingredients in a food processor and process until smooth. Add the dry ingredients and pulse until flour disappears.

Lightly oil a skillet and preheat it over medium heat. For each pancake, drop 1/4 cup batter onto the skillet, leaving room for spreading. Pat the batter into rounds and cook until the bottoms are slightly golden; flip and cook the other side. Cool slightly before serving and top with chickpeas, onions, and halved cherry tomatoes.

For the dressing: whisk together mayonnaise, lemon juice, tahini, cumin powder, and salt.

Nutrition Information:
Per serving (without dressing)
220 calories
20 g carbohydrates
9 g protein
13 g fat
70 mg cholesterol