Tortilla Chips with Bean Dip
These tortilla chips are the perfect, crunchy snack. Paired with a high fibre bean dip - your tastebuds and gut will thank you.
SERVES 4-6
PREP TIME 10 MINUTES CHILLING TIME 15 MINUTES
DIFFICULTY EASY
PLANT POINTS 6
Ingredients
4-6 large wholewheat wraps
Olive oil, for drizzling and brushing
1 tsp hot paprika
Sea salt and freshly ground black pepper
For the dip
Bunch of spring onions (scallions), trimmed
125g (/2 cup/4/zoz) olive oil
1 garlic clove, chopped
Zest and juice of 1 small lemon
2 × 400g (14oz) can butter (lima) beans, drained and rinsed
Method
1.
Preheat your oven on a hot grill (broiler) setting.
2.
Add the spring onions to a baking sheet, drizzle with a little oil, and place under the grill for 6-8 minutes, turning them over halfway. Watch them closely - once they are charred all over, remove from the oven and set aside.
3.
Adjust the oven setting and preheat to 200°C/180°C fan/400°F. Line a couple of baking sheets with baking paper.
4.
Brush the wraps on both sides with olive oil, then cut them into triangles. Spread them out on the lined baking sheets in an even layer (they can overlap a little) and bake for 6-8 minutes until pale golden and firm to the touch. Transfer to wire racks, sprinkle with a little salt, and leave to cool (they will crisp up more as they cool).
5.
Roughly chop the charred spring onions and add them to a blender or food processor along with the oil, garlic, lemon zest and juice, and 1 teaspoon of salt.
Blitz until finely chopped, then add the butter beans and blitz again until smooth.
Taste and add salt and pepper if needed, then transfer to a serving bowl.
6.
Add the paprika to a small pan along with 2 tablespoons of olive oil. Set it over a low heat and gently warm for 10-15 seconds - just long enough to let the flavours infuse.
7.
Drizzle the paprika oil over the dip, then serve with the tortilla chips on the side for dipping.
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