Tortilla Chips & Black Bean Dip

📝 Ingredients

• 6 corn tortillas (about 40 g each)
• 1 tbsp olive oil
• ½ tsp sweet paprika
• 1 tin black beans (240 g drained)
• 80 g Greek yogurt
• 1 lime
• 1 garlic clove
• 1 tsp ground cumin
• 10 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Baking sheet
• Baking paper
• Pastry brush
• Blender
• Colander
• Fine grater

📖 Steps

1. Preheat the oven to 180 °C. Lightly brush the tortillas with olive oil on both sides, then stack them and cut into 8 triangles, like a pizza, with a large knife or scissors.
2. Spread the triangles out on the baking tray lined with baking paper without overlapping, otherwise they go soft instead of crisping up; bake in two batches if they don't all fit. Sprinkle with paprika and a pinch of salt.
3. Bake for 8 to 10 min, turning the chips halfway through, until golden at the edges and dry to the touch. Keep an eye on them towards the end: they go from golden to burnt very quickly. They finish crisping up as they cool.
4. Meanwhile, drain the black beans in a colander and rinse under cold water to remove the thick liquid from the tin. Shake them well so no water is left, otherwise the dip will be too runny.
5. Put the beans in the food processor bowl with the Greek yoghurt, peeled garlic, cumin, lime zest and juice, a pinch of salt and some pepper. Blend for 1 to 2 min, scraping down the sides, until smooth and creamy.
6. Taste and adjust the salt and lime: the dip should be well seasoned, since the chips are only lightly salted. Pour into a bowl, sprinkle with chopped coriander and chill until serving.
7. Serve the dip with the completely cooled chips. The dip keeps for 3 days in the fridge in a sealed container, and the chips for 2 days in an airtight container at room temperature.