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1. 

   

   Pour the chick peas in to a blender.

2. 

   

   Add a few tablespoons of tahini, about 6 or 8 dashes of lemon juice, the cumic, the tumeric and blend until the entire mixture become purred.

3. 

   

   Place in a bowl and add the olive oil and mix in.

4. 

   

   Peal and clean a large potato and chop in to long, thin wedges.

5. 

   

   Fill a bowl with olive oil. Dip each of the wedges in to the oil making sure that both sides are covered.

6. 

   

   Place onto griddle or grill machine.

7. 

   

   Sprinkle with a hot spice such as tumeric or chilli powder. Leave to fry for about 10 minutes turning them over after 5 minutes and adding spices to the other side.