Spinach pancakes
SERVES 2
160g brown rice flour
Handful of coriander leaves,
roughly chopped
250ml almond milk or rice milk Celtic sea salt, to taste
2tbsp ghee
1 onion, finely chopped
2 garlic cloves, crushed
1tsp freshly grated ginger Handful of baby spinach leaves Freshly cracked black
pepper, to taste
FOR THE INDIAN-STYLE HUMMUS
400g tin chickpeas, rinsed
and drained
2tbsp filtered water
2tbsp tahini
1½tbsp lemon juice
1tsp lemon zest
1tbsp extra virgin coconut
oil, melted 1 garlic clove, crushed 1tsp curry powder
½tsp ground cumin ½tsp ground turmeric Himalayan salt, to taste Extra virgin olive oil,
for drizzling
1 Combine the flour and coriander in a medium bowl. Gradually add the milk, whisking until smooth, or use a blender if you prefer. Season with salt. Set the batter aside for 15 minutes.
2 To make the hummus, blend all the ingredients except the salt and olive oil in a blender or food processor until smooth. Season with salt, transfer to a serving bowl and drizzle over the olive oil. It will keep in an airtight container in the fridge for 3-4 days. 3 Heat half the ghee in a medium-size frying pan over a medium heat, add the onion, garlic and ginger, and cook for 2-3 minutes or until the onion is translucent. Add the spinach and cook until it has wilted and the water has evaporated. Remove from the heat, cool, then stir into the batter with a spoon, reserving a little for garnish.
4 Heat a large frying pan over a medium heat and add a small amount of the remaining ghee. Once the pan is hot, drop in 60ml dollops of the mixture and cook until bubbles form on the surface, then flip and cook the other side. Transfer to a plate and keep warm. Repeat with the remaining ghee and batter. 5 Divide between serving plates, then top with hummus, pepper and reserved spinach.