Baharat Smashed Potatoes

These Baharat smashed potatoes will steal the show! They are the perfect sharing dish!

Done in 1 hr

Twisted: Unserious food tastes seriously good.
Recipe saved!Recipe saved!


Got your mates coming round for a plant based feast? Well this Smashed Potato recipe with Lebanese 7 spice and spicy zhoug sauce will keep them coming back!


Begin by making your zhoug, to a blender add, coriander, mint, parsley, garlic, cumin, salt, lemon juice, olive oil until lovely and smooth

Then boil your potatoes, to boiling water add salt and your new potatoes. Cook for about 15 min or until fork tender. Drain and place on a baking tray.

To season your potatoes, combine, Lebonese 7 spice mix, brown sugar, salt and oil in a small bowl. Mix until completely combined. Then using a brush coat your potatoes in the spicy oil. Bake at 180 degrees for 35 mins

While your potatoes cook, fry your chickpeas in shallow oil in a pan until crispy. Remove from the oil, drain off the excess oil and then place in a mixing bowl. Add your spices and toss until completely coated.

To plate up, grab some leftover hummus from the fridge, and swirl it on the base of a plate with your zhoug. Pop your crispy potatoes on top followed by the chickpeas, mint, pomegranate and a drizzle of olive oil.

What do you think of the recipe?

Seren Jenkins

Seren Jenkins

Seren began her career as a chef nearly 10 years ago, working in restaurants and cafes across London. You can usually find her picking up ingredients from the around the world on her local East London high street or back at home adding to her very full collection of condiments by making her homemade chilli oil. Seren lives for spice, fresh ingredients, and fusion food, and loves bringing these vibes to the Twisted audience.

Recipe saved!Recipe saved!


saved! saved!