Bumpy beany dip with tortilla chips

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In this delicious recipe, children aged 7-8 years will work with lots of ingredients. They will learn to press garlic, juice lemon and mash all the food together into a bumpy dip, as well as to prepare tortilla chips with a little adult help.

This toolkit contains a recipe, along with ideas about how you could include it in your lesson. Take a look at the recipe below and refer to it alongside the teaching resources.

The cooking skills and recipes have been developed in collaboration with the British Nutrition Foundation.

Bumpy beany dip with homemade tortilla chips

Equipment

  • Garlic press

  • Juicer

  • Kitchen scissors

  • Mixing bowl

  • Masher

  • Spoon

  • Bowl

  • Baking tray

  • Pastry brush

  • Oven gloves

Method

  • Beany dip - Step 1

    Peel and press the garlic. 

  • Beany dip - Step 2

    Juice the lemon.

  • Beany dip - Step 3

    Snip the parsley leaves into small pieces. 

  • Beany dip - Step 4

    Tip the cannellini beans into the mixing bowl and mash them for 2-3 minutes until no whole beans remain.

  • Beany dip - Step 5

    Add the garlic, lemon juice and sour cream to the beans, and mix together.

  • Beany dip - Step 6

    Stir the parsley into the other ingredients.

  • Beany dip - Step 7

    Spoon the dip into a small bowl.

  • Beany dip - Step 8

    Cover the dip and place it in the fridge while you make the tortillas. 

  • Tortilla chips - Step 1

    Preheat oven to 200C/fan 180C/gas mark 6. 

  • Tortilla chips - Step 2

    Grease the baking tray.

  • Tortilla chips - Step 3

    Using the kitchen scissors, cut each tortilla into halves, quarters and then eighths (so you get 8 pieces from each tortilla).

  • Tortilla chips - Step 4

    Place the tortilla pieces on the baking tray.

  • Tortilla chips - Step 5

    Brush each tortilla with a little oil.

  • Tortilla chips - Step 6

    Bake for approximately 5 minutes until toasted and golden. 

Ingredients

Makes:
4-6
1 clove
garlic
1/2
small lemon
1 small handful
fresh parsley leaves
1 x 400g can
cannellini beans, drained and rinsed
4 x 15ml spoons
sour cream
4
wholemeal tortillas
1 x 15ml spoon
oil

Something to try next time

  • Try using canned butter beans instead of cannellini beans.
  • Swap the parsley for another herb, such as dill.