Carrot Pancakes with Hummus and Feta Salad
Updated: Apr 25, 2021
Another spectacular recipe for Maria Elia. This recipe is packed with flavor and unusual combinations, feta, roasted carrot hummus, and Thai style pancakes. This recipe opened the world of savory pancakes up to me.
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For the pancakesÂ
1 1/2 cups / 150g carrots, gratedÂ
1 small onion, finely choppedÂ
2 green chillies, seeded and finely choppedÂ
2 teaspoons cumin seedsÂ
1 teaspoon fennel seedsÂ
2 teaspoons ground corianderÂ
2 tablespoons chopped corianderÂ
1 teaspoon baking powderÂ
1 cup / 100g chickpea flour (or besan or gram flour)Â
1/4 cup / 50g semolinaÂ
2 teaspoons saltÂ
2/3 - 3/4 cup / 150–200 ml waterÂ
3 tablespoons olive oil, for fryingÂ
For the hummusÂ
6 large / 400g carrots, peeledÂ
4 tablespoons olive oilÂ
pinch of sea salt and freshly ground black pepperÂ
1 1/4 cups / 200g chickpeas, cooked (canned will do)Â
1 garlic clove, finely choppedÂ
juice of half a lemonÂ
2 tablespoons tahiniÂ
1 teaspoon ground cuminÂ
For the saladÂ
a bunch of watercress, thick stems removedÂ
1 orange, peel and pith removed, cut into segmentsÂ
1 bunch shiso (or any micro) sproutsÂ
1 bunch coriander sprouts (or coriander leaf)Â
12 mint leaves, tornÂ
1 1/2 cups / 50g alfalfa sproutsÂ
1/4 cup / 25g sliced almonds, toastedÂ
pinch of ground cinnamonÂ
1/3 cup / 50g feta cheese, crumbledÂ
For the dressingÂ
5 teaspoons / 25ml sherry vinegarÂ
5 teaspoons / 25ml waterÂ
2 tablespoons extra virgin olive oilÂ
1 teaspoon Dijon mustardÂ
pinch of sugarÂ
1 garlic clove, crushedÂ
 Preheat the oven to 200°C/400°F/Gas Mark 6. To make the pancakes, mix all the ingredients, except the olive oil, together to form a thick batter. Heat the oil in a small non-stick frying pan until hot, then spoon in about a quarter of the batter and fry until golden on both sides. Repeat with the remaining mixture to make 4–6 pancakes in total. Leave to drain on a wire rack, and then keep warm in the oven.Â
Cut the carrots into thin slices, drizzle with olive oil and season with salt and pepper. Place in a roasting tin, add 200ml water and roast for 20–30 minutes until softened. While still hot, put them in a blender with the remaining ingredients and whizz to a smooth puree, adding a little water if too thick. Season again if necessary and refrigerate until needed. If you prefer, you can boil the carrots instead; just cook until tender and follow the recipe as above.Â
To make the salad, mix all of the salad ingredients and toss together well. Whisk the dressing ingredients together and season to taste. To assemble the dish, reheat the pancakes in a warm oven, place on individual plates and top with the carrot hummus. Dress the salad with the sherry dressing and place on top of the hummus.Â