Made for sharing, this Herby Tortilla Chips & Dips brings warm, crisp tortilla triangles together with two homemade dips, a sweet roasted red pepper salsa and a zesty lemon-and-parsley hummus. Children practise a real range of hands-on preparation: mashing chickpeas with a potato masher, crushing garlic, snipping fresh herbs with scissors and squeezing lemon for the dips. Best of all, a platter like this is built to be passed around, opening up why sharing food with family and friends is one of the real pleasures of eating.
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Easy
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Ingredients
dried mixed herbs ¼ tsp
olive oil 5 tbsp
plain tortilla wraps 1
salt pinch
roasted red peppers 150 g (drained)
garlic cloves 2 (peeled)
flat leaf parsley 3 sprig
lemon ½
chickpeas 200 g (drained)
ground cumin ½ tsp
Method
Make the tortilla chips
Pre-heat the grill to its highest setting.
Mix together the dried mixed herbs and 1 tablespoon of olive oil.
Place the tortilla wrap on the baking tray and scrape the oil and herbmixture into the middle.
Using the back of a spoon, spread the oil and herbs over the wrap, sprinkle over a pinch of salt.
Use the scissors to cut the wrap into triangles and separate out the pieces so they lay on the baking tray in a single layer.
Grill for 1-1½ mins or until crisp and brown, remember to use oven gloves. Leave to cool on the baking tray.
Make the roasted red pepper dip
Lay the roasted red peppers onto a chopping board and open them up so they are flat on the board. Using a vegetable knife, scrape out any seeds or white pith, then cut the pepper into thin strips. Finally, cut them into very small cubes and put them into a bowl.
Peel the garlic cloves. Put the garlic in a garliccrusher and squeeze hard until the crushed garlic comes out, scrape half of this into the bowl of red pepper. Keep the rest of the crushed garlic for making the hummus.
Pick the leaves off the flat leaf parsleystalks, stack them on top of each other into a pile, roll them up and then snip finely with scissors into the roasted red pepper and garlic.
Add a pinch of salt and 1 tablespoon olive oil to the bowl and mix well.
Make the lemon parsley hummus
Juice the lemon with a juicer.
Put the chickpeas into a bowl and mash/crush with a potato masher then continue to mash/crush more finely with a fork.
Add the reserved crushed garlic to the bowl of chickpeas.
Pick the parsleyleaves off the stalk. Stack the leaves on top of each other in a pile, roll up then snip finely with the scissors into the chickpeas.
Add in some of the lemon juice, 3 tablespoons olive oil, ground cumin and a pinch of salt. Mix well and taste – always taste with a clean spoon, no double dipping!
Serve
Eat and enjoy with the dips with the homemade tortilla chips (or crisps and breadsticks).