Sticky Cumin Potato Skewers
  1. Boil potatoes whole for 15 minutes until skin begins to flake

  2. Drain, rinse & leave aside

  3. Blend butterbeans, tahini, lemon juice & a pinch of salt until smooth, leave aside

  4. Use the lemon skins to release more juice onto a large baking tray

  5. Chop onion into large chunks. Thread onto skewers alongside slightly cooled potatoes

  6. Place onto lemon juiced baking tray

  7. Combine cumin, oil & syrup. Glaze each skewer generously then sprinkle with salt

  8. Place into a preheated oven for 25-30 minutes at 180c. Re-coat with excess cumin sauce half way through if you’d like

  9. Finely chop chives, parsley, basil, spring onions & chilli. Add to a bowl with minced garlic, olive oil & a pinch of salt. Mix well & keep in fridge until potatoes are turning golden

  10. Smooth houmous onto your serving plate using the back of your spoon. Pile up hot skewers & drizzle with herby oil to finish

https://www.instagram.com/reel/DY2S5bpo2CR/?igsh=dmg3ZjRkbWplMzJs

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍢Skewers

CuisineMediterranean

Occasions🍗Barbecue🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 45m

Loading...