Ingredients
For the Marmite dip:
- 400g can Cannellini beans, drained
- 1 tsp Marmite
- 1 garlic clove
- Juice of 1 lemon
- 1 tbs olive oil
Toppings:
- 200g punnet cherry tomatoes, diced
- 1 small red onion, diced
- 1 small cucumber, diced
For the dressing:
- 1/2 tsp sumac
- ¼ tsp paprika
- ½ tsp Marmite
- 2 tsp hot water
- 2 tbs olive oil
Method
- Preheat your oven to 180°C fan bake.
- To make the tortilla chips, cut your tortillas into triangles and spread out on a lined baking tray. Bake for 5 until golden and crispy turning halfway.
- Add cannellini beans, Marmite, garlic and lemon juice and olive oil to a food processor or blender and blend until smooth. Spread the dip on a serving plate or dish.
- Top the dip with tomatoes, red onion and cucumber.
- To make the dressing, whisk the marmite with hot water in a bowl to melt. Then add the remaining ingredients and whisk until well combined. Drizzle over the dip.
- Serve with wholegrain wrap chips for dipping.
Nutritional information
-
Per Serving
-
Energy (kJ)1260
-
Energy (Cal)301
-
Protein (g)9
-
Fat (g)14
-
Saturated Fat (g)3.5
-
Carbohydrate (g)30
-
Sugars (g)4
-
Dietary Fibre (g)7
-
Sodium (mg)607
-
Potassium (mg)426
-
Iron (mg)2.4
-
Calcium (mg)73