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

  1. Preheat your oven to 180°C fan bake.
  2. 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.
  3. 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.
  4. Top the dip with tomatoes, red onion and cucumber.
  5. 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.
  6. 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