Cannellini bean dip

Serves 4
For the dip:
1 ripe avocado
1 x 400g tin of cannellini beans, drained and rinsed
2 garlic cloves, crushed
1 tsp chilli flakes
½ tsp cumin
Zest and juice of 1 lemon
3 tbsp olive oil
Salt and black pepper

For the tortilla chips:
3 large wholemeal tortilla wraps
Olive oil spray
2 tsp smoked paprika

To serve:
Carrots, chopped
Peppers, deseeded and sliced
  1. In a food processor, combine all of the ingredients for the dip and whizz until smooth. Add 50ml of water to loosen the dip and whizz again briefly. Season to taste with salt and pepper.
  2. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  3. Cut the tortillas into triangles. Place on a baking tray and spray with some oil. Sprinkle with one teaspoon of the smoked paprika and season.
  4. Bake for 3-5 minutes, then turn the tortillas over. Sprinkle with the remaining paprika and bake for a further 3-5 minutes or until crisp.
  5. Spoon the dip into a small bowl and place in the centre of a large plate or board. Spread the tortilla chips, carrots and
    peppers around the dip and serve.

Per serving: 352kcals, 22.9g fat (4.6g saturated), 31.8g carbs (1.9g sugars), 7.3g protein, 9.5g fibre, 0.198g sodium