The Dirty Humous
Chip Butty With Moorish Smoked
Humous

Makes: 2 wraps

Prep Time: 10 minutes
Cooking Time: 5 minutes. 

Ingredients:

For the chips:
3 baking potatoes, peeled
and cut into chips
3 litres sunflower or
groundnut oil for frying
1 tsp salt

Alternatively you can buy
some chips from the fish
and chip shop on the way
home!

Method:

 

Boil the raw, chipped potatoes in a pan of salted water for 5 minutes. Tip into a colander and lay out onto kitchen paper to steam dry for 10 minutes. Fill a deep-fat fryer with oil, and heat to 180C. Carefully place the chips into the basket and fry for 5 minutes or until crispy and golden
brown. Drain on kitchen paper and then douse with salt. They are now ready to serve.

TO SERVE: Toast a yeasted flatbread. Spread the face with 1 pot of Moorish Smoked Humous. Add 2 tablespoons of grated carrot, 3–4 tablespoons of ready-made tabbouleh, all your chips, 1–2 tablespoons of Moorish Aioli, 1 tablespoon of
Turkish chilli sauce, 3–5 pickled chillies and a dusting of pul biber pepper. Roll up in greaseproof paper, cut in half and share with a pal!