Turmeric Chips with Butterbean Hummus

Serves 1
Prep Time 5 mins
Cook Time 40 mins

Having lovely dips to dip your chips into is the key to a happy life. That and slippers in the shape of animals.


  • 2 big potatoes (sweet potatoes work too)
  • 1/2 tsp turmeric
  • 1/2 tsp dill weed
  • 1 can butterbeans
  • juice of 1/2 lemon
  • 1 tbsp tomato paste
  • 1 clove garlic
  • 1 spring onion (chopped)
  • pinch of salt
  • lots of iceberg lettuce


Pre-heat oven to 200°c, line a baking tray with non-stick parchment and do a little jig.

First chips

Cut the potatoes length ways, put down on the flat half and cut down into chips (or realistically skinny wedges).

Put these under a cold tap for a moment to dampen and then pace spaced out on the parchment.

Sprinkle with turmeric and dill weed and stick in the oven for 40 mins, turning flipping halfway through.

Second hummus

For the hummus, put the butterbeans, lemon juice, tomato paste, garlic, onion and salt in a blender. I use a little Breville hand blender for this. Add a tbsp of water and start to blend. Add some more water to get it smooth but don’t let it get too watery, that would be a disaster!

Third eating

Serve the chips with lots of lettuce and a big dollop of hummus on top and take many photos to make everyone jealous of how easy you make being healthy look!

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