Bumpy beany dip with homemade tortilla chips recipe

1. Ask an adult to preheat the oven to gas mark 6, 200°C, fan 180°C.
2. 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.
3. Squeeze the lemon.
4. Snip the leafy end of the parsley using the scissors.
5. 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.
6. Add the garlic, lemon juice and 4 spoons of sour cream to the mashed cannellini beans and mix it all together.
7. Stir in the parsley. Or you could use dill instead and add spices like paprika.
8. 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.
9. To make the tortillas, add nonstick baking paper to the baking tray to stop them from sticking while they cook.
10. Cut each tortilla into eighths using the scissors.
11. Place the pieces on to the baking tray and brush each one with a little oil.
12. Ask an adult to put them in the oven and bake for around 5 minutes until they’re toasted.
13. Serve the tortillas with the delicious dip.

See more Kids' meals