Ingredients

• 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
• ¼ tin tomatoes
• chopped
• 2 tbsp tomato sauce
• pinch chilli powder
• Greek-style yoghurt
• Handful fresh coriander
• chopped

Directions

• 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.