Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 500 g baby/salad potatoes
  • Olive oil
  • Salt and pepper
  • Handful fresh herbs (parsley, dill and basil)
  • 1 clove garlic
  • Juice from 1/2 lemon
  • 240 g chickpeas from a can, drained
  • 70 ml liquid from the chickpea can
  • 1 1/2 tbsp tahini
  • 1 tsp cumin
  • 1 tbsp roasted pumpkin seeds
EUPOTATOES29399 website 820x480 recipes 2
Preparation time: 15 MIN Cooking time: 15-20 MIN
  1. Preheat the oven to 200°C.
  2. Wash the baby potatoes and place in a large pot with water and salt (potatoes need to be covered). Boil till the potatoes are soft to the touch. Drain and leave to steam for 10 minutes. Add olive oil and salt to the potatoes. Mix through well.
  3. Add the potatoes to an oven tray covered with baking paper and crush with the back of a spoon or a glass until almost flat. Season with salt and pepper and drizzle with olive oil. Place in the oven for 15-20 minutes until crispy.
  4. In the meantime, make the dip. Place the fresh herbs, garlic, lemon juice, drained chickpeas, chickpea liquid, tahini and cumin in a food processor and blend until smooth. Add water if necessary. Season with salt and pepper. Transfer the dip into a serving bowl and decorate with a drizzle of olive oil, more fresh herbs and the roasted pumpkin seeds.
  5. Serve the crispy potatoes with the dip.

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