Tortilla chips with bean dip
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Gently spicy homemade tortilla chips served with a healthy and oh-so-simple bean dip. At under 300 calories a portion you can pair it with a salad to make a light meal or just have it as a nutritious snack.
For this recipe you will need a blender and a pestle and mortar (or coffee grinder).
Ingredients
- wraps: 120g/4oz tortilla corn wraps
- olive oil: 1 tsp olive oil
- nutritional yeast: 1 tsp nutritional yeast (with B12)
- garlic: ½ tsp garlic powder
- onion: 1 tsp onion granules
- smoked paprika: 1 tsp smoked paprika
- mustard powder: 1 tsp mustard powder
- onion: 1 small onion, finely sliced
- garlic: 2 garlic cloves
- cannellini beans: 100²µ/3½´Ç³ú cannellini beans
- lemon: ½ lemon, juice only
- black pepper: salt and ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Cut each tortilla into 8 wedges. Place on a baking tray lined with baking paper and rub with the olive oil.
Put the nutritional yeast in a pestle and mortar (or coffee grinder) with the garlic powder, onion powder, smoked paprika, mustard powder and a little salt. Grind a fine powder, then transfer to a small sieve and sprinkle over the tortilla wedges.
Bake the tortilla wedges for 12 minutes or until golden and crisp. Remove from the oven and allow to cool for extra crispiness.
Meanwhile, place a griddle pan over high heat, and lightly char the onion slices. Add the garlic slices at the end for a minute, until softened.
Put the cooked onion and garlic in a blender with the beans and lemon juice. Blend until smooth, season with salt and freshly ground black pepper.
Serve the dip in a large bowl with the tortillas alongside.
