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Pour the chick peas in to a blender.
Add a few tablespoons of tahini, about 6 or 8 dashes of lemon juice, the cumic, the tumeric and blend until the entire mixture become purred.
Place in a bowl and add the olive oil and mix in.
Peal and clean a large potato and chop in to long, thin wedges.
Fill a bowl with olive oil. Dip each of the wedges in to the oil making sure that both sides are covered.
Place onto griddle or grill machine.
Sprinkle with a hot spice such as tumeric or chilli powder. Leave to fry for about 10 minutes turning them over after 5 minutes and adding spices to the other side.