Bumpy beany dip with homemade tortilla chips recipe
Not only does this taste great, but it’s a fantastically simple recipe for children from seven and eight upwards. They’ll learn how to peel, squeeze, snip, mash, stir and most of all enjoy!
See method- Serves 4-6
- 15 mins to prepare and 5 mins to cook
- 206 calories / serving
Ingredients
- 1 clove garlic, peeled and halved
- ½ small lemon
- small handful of fresh parsley leaves
- 1 can cannellini beans
- 60ml (3fl oz) sour cream
For the Homemade Tortilla Chips
- 4 x wholemeal tortillas
For the salsa
- 15ml (1 tbsp) olive oil
Each serving contains
- Energy
- 865kJ 206.0kcal
- Fat
- 7g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 27.0gProtein 6.5gFibre 4.8g
Method
- Ask an adult to preheat the oven to gas mark 6, 200°C, fan 180°C.
- Also, ask an adult to cut the tip off both ends of the garlic on a chopping board, before peeling and pressing it in the garlic press.
- Squeeze the lemon.
- Snip the leafy end of the parsley using the scissors.
- Tip the cannellini beans into the mixing bowl and mash for about 2 to 3 minutes until there are no whole ones remaining. Kids will love this part! And you could try canned butter beans instead of cannellini beans.
- Add the garlic, lemon juice and 4 spoons of sour cream to the mashed cannellini beans and mix it all together.
- Stir in the parsley. Or you could use dill instead and add spices like paprika.
- Spoon the dip into a small bowl, cover with clingfilm and ask an adult to help put it in the fridge on a shelf above any raw meat that could drip down onto the dip and contaminate it.
- To make the tortillas, add nonstick baking paper to the baking tray to stop them from sticking while they cook.
- Cut each tortilla into eighths using the scissors.
- Place the pieces on to the baking tray and brush each one with a little oil.
- Ask an adult to put them in the oven and bake for around 5 minutes until they’re toasted.
- Serve the tortillas with the delicious dip.
- See more Kids' meals
