Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 10 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
10
- 2tablespoons mint leaves (plus extra to garnish)
- 2 spring onions, chopped
- 400grams can cannellini beans, drained
- 5milliliter virgin olive oil spray
- 1/4 cup extra virgin olive oil
- 1tablespoons lemon juice (1 tsp lemon zest and 2 lemon wedges to serve)
- 60grams baby spinach leaves
- 6 jumbo round tortillas (see tip)
Nutrition per serving
953kJ / 228Cal
953 Kilojoules or 228 Calories
11% of daily energy intake*
Protein
6.3grams
Fat
10.2grams
Carbs
25.9grams
Sugars
2.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Line 2 large oven trays with baking paper.
Step 2 of 4
Cut ghost shapes from the tortillas (about 6 from each). Spray both sides with oil. Place in a single layer on trays. Bake for 8 minutes or until golden and crisp. Cool.
Step 3 of 4
Meanwhile, process spinach, beans, spring onion, mint, olive oil, lemon juice and zest in a food processor until smooth and creamy. Season with salt and pepper.
Step 4 of 4
Serve green glug dip with ghost chips and lemon wedges. Scatter with extra mint leaves to garnish.
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