Cumin Pancakes with Houmous

cumin pancakes with houmous

A Middle-Eastern dish that's found it's way into the hearts of Irish people, these quick and easy cumin pancakes with houmous are an ideal midnight snack.

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 4 people


Prepare the houmous 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 tin 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 houmous from the fridge and garnish with the whole chickpeas and a pinch of paprika.

Cut the pancakes into triangles and serve alongside the houmous.


For the Cumin Pancake

50g plain flour
1 small egg
150ml 2% milk
1tbsp cumin seeds, lightly crushed
25ml sunflower oil

For the Houmous

200g canned chickpeas, drained
50g tahini
juice of ½ lemon
2 cloves garlic, minced
1tsp ground cumin
20ml extra-virgin olive oil
pinch of paprika, to garnish