Loaded Marmite Cannellini Dip with Tortilla Chips - Marmite

Ingredients

• 400g can Cannellini beans, drained
• 1 tsp Marmite
• 1 garlic clove
• Juice of 1 lemon
• 1 tbs olive oil
• 200g punnet cherry tomatoes, diced
• 1 small red onion, diced
• 1 small cucumber, diced
• 1/2 tsp sumac
• ¼ tsp paprika
• ½ tsp Marmite
• 2 tsp hot water
• 2 tbs olive oil
• 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.