Dana Treat – Treat Yourself

Unusual but Delicious

Posted April 14, 2011

Carrot Pancake with Hummus and a Feta Salad
Adapted from The Modern Vegetarian
Serves 4-6

Please do not be scared off by the long list of ingredients.  This is an easy recipe.  You can make the hummus days before and the dressing up to a week before. You can even mix together the pancake ingredients (except for the water) early in the day so they are almost all ready to go. You can use the leftover dressing for your salads during the week.

For the pancakes
1 1/3 cups grated carrots (about 2 medium)
1 large shallot, finely chopped
1 jalapeño chile, seeded and finely chopped
2 tsp. cumin seeds
1 tsp. fennel seeds
2 tsp. ground coriander
2 tbsp. chopped cilantro
1 tsp. baking powder
1 cup chickpea flour
¼ cup semolina
2 tsp. salt
2/3-¾ cup water
Olive oil

For the hummus
3 large carrots, peeled
Olive oil
Kosher salt and freshly ground black pepper
1 15-ounce can chickpeas, rinsed and drained
Juice of 1 lemon
2 tbsp. tahini
1 tsp. ground cumin

For the salad
Few leaves of arugula
Few large pinches of different kinds of sprouts
2 tbsp. cilantro leaves, torn
12 mint leaves, torn
¼ cup chopped almonds
Pinch of ground cinnamon
1/3 cup crumbled feta cheese

For the dressing
2 tbsp. sherry vinegar
1 tsp. Dijon mustard
Pinch of sugar
Kosher salt and freshly ground black pepper
4 tbsp. good olive oil

Make the hummus
Preheat the oven to 400ºF.  Cut the carrots into thin slices, drizzle with a bit of olive oil and season with salt and pepper.  Place on a baking sheet and roast for about 20 minutes or until softened.  While still hot, put them into a food processor with the remaining hummus ingredients and pulse to a smooth purée, adding a little olive oil or water if too thick.  Taste and adjust the seasoning as necessary.  Set aside.

Make the pancakes
Mix all the ingredients together, except the olive oil, to form a thick batter.  Heat just a bit of oil in a large non-stick skillet and spoon in bits of batter, a couple of tablespoons or so.  I found it best to use a large soup spoon and used the back of it to smooth the pancakes into more or less a round shape.  Cook on one side until golden and then flip.  Remove to a rack and repeat with the rest of the batter.

Make the salad
Place all the dressing ingredients in a wide mouth jar, put on the lid, and shake vigorously.  (Alternatively, whisk the ingredients together in a bowl.)  Put all the salad ingredients together in a medium size bowl and drizzle in a bit of dressing.  Use a light hand and toss gently.

Place one or two pancakes on a plate.  Top with a dollop of hummus and a large pinch of the salad.

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