- vegetable oil, for deep-frying
- 2 flour tortillas, cut into triangles
- 55g/2oz mixed beans from tin
- 2 garlic cloves, peeled and roughly chopped
- 3-4 tbsp olive oil
- salt and freshly ground black pepper
- Âź tin tomatoes, chopped
- 2 tbsp tomato sauce
- pinch chilli powder
- Greek-style yoghurt
- Handful fresh coriander, chopped
- Heat a pan one third filled with vegetable oil for deep-frying, until a crumb will sizzle gently in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
- Deep-fry the tortilla triangles for 30 seconds to one minute, or until golden, and then carefully remove and drain on kitchen paper.
- For the bean dip, blend the beans, garlic, olive oil and seasoning in a food processor until smooth. Transfer to a dish.
- For the tomato dip, blend the tinned tomato, tomato sauce and chilli powder in a food processor until smooth. Transfer to a dish.
- Serve the tortilla chips alongside the dips and serve each with the yoghurt sprinkled with fresh coriander.