ombine the spices to make the spice blend and set aside until needed, saving the remainder for another time. Fry THE DUKES according to the instructions. To serve, ‘smear’ the hummus onto a serving plate, add the tomatoes and the fresh coriander. Toss THE DUKES in the spice blend to coat well, add to the plate and finish with a drizzle of tahini and a sprinkle of sumac
Ingredients
120 g Chips
3 g spice mix
40 g hummus
2 g sumac
50 g tomato
20 g tahini
3 g coriander
10 g ground cumin
10 g ground coriander
5 g cinnamon
10 g salt
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