Hummus Pancakes With Tahini Mayo 7.000

Deb Lindsey for The Washington Post

Everyday Dorie May 6, 2015

Dorie Greenspan first made these small, savory flapjacks 20 years ago. She has since tweaked her recipe by using less garlic, more cumin and lemon juice, and a hint of hot pepper.

The pancakes can be made in advance, but they are best served just after they’re made.

Make Ahead: The mayo can be refrigerated in an airtight container for up to 5 days. The pancakes can be frozen for up to 1 month; reheat in a toaster or toaster oven.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 7 servings; makes about 28 silver-dollar-size pancakes

  • For the mayo
  • 1 cup regular or low-fat mayonnaise
  • 2 tablespoons tahini
  • 1 1/2 tablespoons fresh lemon juice, or more as needed
  • 3/4 teaspoon ground cumin, or more as needed
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons whole or low-fat milk, or more as needed
  • For the pancakes
  • 1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
  • 1/2 cup tahini
  • 2 cloves garlic, cut in half lengthwise (germ removed)
  • 5 tablespoons fresh lemon juice, or more as needed
  • 1 teaspoon ground cumin, or more as needed
  • 1 teaspoon fine sea salt
  • Pinch powdered harissa or ground cayenne pepper (optional)
  • 2 large eggs
  • 1/4 cup flour
  • For the salad (optional)
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Handful arugula
  • 1 small (unpeeled) cucumber, cut into cubes
  • About 8 grape tomatoes, each sliced


For the mayo: Whisk together the mayonnaise, tahini, lemon juice, cumin, sea salt and milk in a medium bowl. Taste, and add lemon juice and/or cumin as needed. If you’d like the mayo to be more of a drizzle than a spread or dip, thin it with extra milk. The yield is about 1 14 cups.

For the pancakes: Combine the chickpeas and the reserved 1/4 cup of liquid, tahini, garlic, lemon juice, cumin, sea salt and the harissa or cayenne pepper, if using, in a blender or food processor. Puree to form a smooth batter, scraping down the container as needed. Taste, and add lemon juice and/or cumin as needed. The batter might taste salty, but keep in mind that the eggs and flour will temper that saltiness. Add the eggs and blend or pulse until well incorporated. Sprinkle the flour over the surface of the batter; blend on low speed or pulse just until incorporated.

Grease a griddle or large skillet with cooking oil spray; heat over medium heat. (If you can set the heat, set it to 350 degrees.) Preheat your oven to 200 degrees if you want to keep the pancakes warm until you’re ready to serve.

Using a tablespoon of batter for each pancake, drop it onto the griddle, leaving enough room between each one for the batter to spread. Cook until the bubbles on top of the pancakes have popped open and the pancakes’ undersides are golden, about 1 1/2 minutes, then flip them over and cook until the other sides are lightly browned, 1 to 1 1/2 minutes. (The second side never gets as brown as the first.) If you're working in batches, spray the griddle each time.

Serve right away, with the mayo as a topping or dip, or transfer to the oven to keep warm.

For the optional salad: Combine a little oil and a light sprinkling of salt and pepper in a mixing bowl. Add the arugula and toss gently to coat. Divide the salad among individual plates or transfer to a single bowl, then repeat the same coating technique with the cucumbers and tomatoes (separately).

Offer the three mini-salads as condiments along with the mayo, and let everyone arrange their own plates or make individual plates, arranging the salad alongside or over individual portions of pancakes.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Bonnie S. Benwick.

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