Turmeric and chickpea chips with tahini lemon dip | Sainsbury`s Magazine

Ingredients

• about 4 tbsp polenta
• 150g chickpea flour (see Kitchen Secret, below)
• 1½ tbsp vegetable oil, plus extra for frying
• 1 tsp cumin seeds
• 2 tsp ground turmeric
• 2 tsp finely chopped root ginger
• ½ green chilli, finely chopped
• 2 tbsp finely chopped coriander
• 125g tahini paste
• juice of 1 large lemon