Chickpea Crepes with Avocado and Hummus

I'm an airhead. You know how earlier today I posted my Cinnamon and Orange Cupcakes with Cinnamon Cream Cheese Frosting? I was feeling pretty pleased with myself for being so organised, yes siree. I pressed "Publish" with a smug look on my face and set about doing my chores and running my errands, when all of a sudden I realised it was Pancake Tuesday!!!! Nooooooooooooo... My Mummy would not be happy if I forgot to have pancakes on Shrove Tuesday. So in a mad panic, I made my lunch and, in doing so, another post for today. I hope these Chickpea Crepes qualify as appropriate Pancake Tuesday fare, otherwise I'll be mixing more batter for blueberry pancakes for dinner and we wouldn't want that now, would we?



Chickpea Crepes with Avocado and Hummus
Serves 4

For the Crepes:
160g chickpea flour (Besan)
1 tablespoon olive oil
500ml water
Pinch of Salt

For the Hummus:
from Janelle Bloom's Family Food and Weekend Feasts
400g canned chick peas, drained and rinsed
1/4 cup extra virgin olive oil, plus extra for drizzling
1 tablespoon of tahini
2 garlic cloves, crushed
juice of 1/2 lemon
sea salt and cracked black pepper
1 teaspoon sumac

For the other Fillings:
1 avocado, sliced
A handful of spinach leaves
1/4 stuffed green olives, sliced
1/2 cup sprouts

For the Yoghurt Dressing:
1/2 cup Greek yoghurt
Squeeze of lemon juice
Sea Salt Flakes
Freshly ground black pepper
1 teaspoon sumac to sprinkle

Make the Crepes:
Mix all the ingredients together in a bowl and set aside for an hour.

After an hour, heat a small amount of oil in a 20cm frying pan and pour about 3 tablespoons of batter in and swirl the pan to spread the batter really thinly. Cook on one side until golden brown, then flip and cook on the other side until golden brown. Keep cooking the crepes until all the batter is used. You can stack the crepes on top of each other.

Make the Hummus:
Put all the ingredients into a blender and blend until smooth. Add a little hot water if it's a bit dry. Taste for seasoning. Sprinkle with sumac and drizzle with olive oil.

Make the Yoghurt Dressing:
Put all the ingredients, except the sumac into a small bowl and mix.

Assemble the Crepes:
Put a crepe onto a plate. Spread with a generous amount of hummus. Add some avocado, spinach, sprouts, olives and drizzle with a little of the yoghurt dressing. Fold the crepe over and drizzle with more dressing and sprinkle with sumac.