Boil potatoes whole for 15 minutes until skin begins to flake
Drain, rinse & leave aside
Blend butterbeans, tahini, lemon juice & a pinch of salt until smooth, leave aside
Use the lemon skins to release more juice onto a large baking tray
Chop onion into large chunks. Thread onto skewers alongside slightly cooled potatoes
Place onto lemon juiced baking tray
Combine cumin, oil & syrup. Glaze each skewer generously then sprinkle with salt
Place into a preheated oven for 25-30 minutes at 180c. Re-coat with excess cumin sauce half way through if you’d like
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
Smooth houmous onto your serving plate using the back of your spoon. Pile up hot skewers & drizzle with herby oil to finish
