Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

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)
⅓ cup 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

Combine the chickpeas and the reserved 1/4 cup of liquid, tahini, garlic, lemon juice, cumin, sea salt and the harissa in a blender. Puree to form a smooth batter, scraping down the container as needed.

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.

To cook: Grease a griddle or large skillet with cooking oil spray; heat over medium heat. 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. If working in batches, spray the griddle each time.

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

Tahini Mayo (for 1¼ cups)

1 cup regular or low-fat mayonnaise or labneh
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

Whisk together, 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 milk.