The Dirty Humous
Chip Butty

MOORISH PRODUCT: Moorish Original Smoked Humous

SERVE SIZE: 2 wraps

PREP TIME: 10 minutes

COOKING TIME: 20 minutes


For the chips:

  • 3 baking potatoes, peeled and cut into strips
  • 3 litres sunflower oil for frying
  • 1 tsp salt

For the wraps:

  • 2 flatbreads
  • 1 tub of Moorish Smoked Humous
  • 4 tbsp grated carrot
  • 8 tbsp ready-made tabbouleh
  • 4 tbsp of aioli
  • Hot sauce
  • 4 pickled chillies (optional)
  • Pul biber pepper


  1. Begin by making the chips. Boil the raw, chipped potatoes in a pan of salted water for 5 minutes.
  2. Next, tip into a colander and lay out onto kitchen paper to steam dry for 10 minutes. While they are drying, fill a deep-fat fryer with oil, and heat to 180℃.
  3. When it reaches temperature, carefully place the chips into the basket and fry for 5 minutes or until crispy and golden brown.
  4. Remove and drain on kitchen paper and then douse with salt. It’s now time to assemble the wraps.
  5. Toast both flatbreads.
  6. Once warm, top each one with half the Moorish Original Smoked Humous, grated carrot, ready-made tabbouleh, aioli, a drizzle of hot sauce and a dusting of pul biber pepper. Finally, pile on the chips and roll them both up, garnishing with the pickled chillies if you can handle the heat!