Saturday, February 5, 2011

Hummus Pancakes

I told you I did something a little crazy with the root veggie hummus I had made.  And I don't even know whether this falls under breakfast, lunch or dinner.  Maybe it's best as brunch or breakfast for dinner!

I've had pumpkin pancakes, so I thought, why not put another type of vegetable puree in there?  Thus the birth of these root veggie hummus pancakes.

It took awhile to figure out how to serve them...  I wasn't quite sold on the idea of maple syrup (although you never know), so I drew on traditional hummus flavors instead.  Turns out, the Lemony Tahini Dressing almost stole the show!

Root Veggie Hummus Pancakes
Serves 2

1/2c + 2T flour (white whole wheat or AP)
3/4t baking powder
1/4t baking soda
1/4t salt
1/2c milk (dairy or nondairy)
1 egg
1T oil
1/3c root veggie hummus
Lemon Tahini Dressing, recipe below

Add dry ingredients to a medium bowl (flour through salt) and mix until well combined.  Add remaining ingredients and stir together (some lumps will remain, but you shouldn't see any dry ingredients).  Make pancakes on a preheated skillet or nonstick fry pan over medium heat.   I made pancakes using 1/4c batter for each and made 8.  If you do this in batches, you can keep extras in a warm oven, under foil, or in the microwave to stay warm.  Serve with Lemon Tahini Dressing.

Lemon Tahini Dressing

My dressing came out a bit thin, so I adjusted the recipe below to give it a little more body.  Feel free to tweak it according to your own tastes.

1T finely diced scallion or red onion
1T chopped parsley (or cilantro)
1 small garlic clove, pressed or minced with a pinch of salt
1 1/2T lemon juice
1T tahini
1T warm water
1T extra virgin olive oil

Add all ingredients in a small bowl and whisk together until well combined.

What are the craziest pancakes you've ever had? 


Anonymous said...

What a fun idea, I love it! And the Lemony Tahini Dressing is an excellent accompaniment!

Elina (Healthy and Sane) said...

These sound like the craziest pancakes I'd ever have. I've made savory Mexican pancakes before, loaded up with salsa, black beans and corn. SO good! [Here is the link in case you'd want to recreate them:]

Joanne said...

Well I was definitely excited to see how you were going to use the root veggie hummus...and now i'm positively excited because I NEED to make this!

Lauren said...

This is such an inventive idea, Shannon! I've never strayed too far from traditional ingredient combinations for pancakes, but this recipe serves as inspiration to "think outside the box." The photos are beautiful!

Elizabeth said...

Lemon tahini sounds delicious with those.

Delicious Dishings said...

Wow. They sound like great savory pancakes! I would definitely try them for lunch. Usually I just load pancakes with fruits, nuts, and chocolate.

Katie said...

I was scared at first - but by the end I was convinced! Have to give them a try!

Reeni said...

This is super creative Shannon! Love the dressing!

vanillasugarblog said...

very creative! i love when you do dishes like this.
i once made a cheesy cornmeal pancake with bacon. it was so weird that it made slashfood (some 3 years ago).

Cara said...

Interesting! I could see using these savory pancakes in smaller form as some kind of blini - maybe with tabbouleh on top? hmmm.

Fun and Fearless in Beantown said...

These look AWESOME! I bet these would make a great appetizer!

Caratunk Girl said...

Wow. You know, I wasn't into it until you mentioned the tahini. Sounds actually really good. No one in my house would try it but me

Esi said...

These sound so good. I need to try a savory pancake sometime

Ricki said...

These are brilliant!! I love the combination of flavors/textures/foods. They sound soooo good!

Kerstin said...

Savory pancakes?!? Love it :) And dressing sounds just perfect with them!

Unknown said...

you just combined my two loves, seriously! Can it get any better? Cheers!

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