Giant Tortilla Chipswith Rainbow Dips

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Serves 6–8

ChipsTortilla flatbread – allow 1–2 per guest (white, brown, multigrain or corn are all fine)1tbsp sunflower or rapeseed oilJuice of 1 limeGround cuminHot paprikaSea salt and black pepper

To make the tortilla chips1 Preheat the oven to180̊ C/350̊ F/Gas Mark 4.2 Mix the oil and lime juice together in a small dish.3 Cut the tortillas into wedges (1 tortilla makes 8).4 Arrange on the baking sheetand brush with the oil andjuice. Sprinkle with either saltand pepper, or cumin, or paprika and bake for 8–10minutes until crisp but nottoo brown. 5 Cool on a rack.

For the dipsAll these dips are based onstore cupboard ingredients, so you can create a varietyquite quickly!

Beetroot hummus1 small raw beetroot1 300g/10oz tub hummus2tsp cumin seeds

1 Trim, peel and finely grate the beetroot. 2 Stir into the hummus alongwith the cumin seeds.

Hot mango dip1 ripe mango1 small preserved lemon1tsp harissa paste

1 Peel the mango and chopthe flesh finely. Chop thepreserved lemon finely. 2 Combine these with a teaspoon of harissa paste.

Mint raita1 125g/4½oz tub unflavouredvegan yoghurt1–2tsp ready-made mint sauce

1 Mix the mint sauce into the yoghurt.

Pizza salsa½ small red onion10 cherry tomatoes1–2tsp vegan pesto

1 Peel and chop the red onionfinely, place in a small bowland cover with boiling water.Leave to stand for 10 minutes,then drain. 2 Put the tomatoes into thebowl of a food processor and pulse until chopped butchunky. Place in a sieve todrain for a couple of minutes,then transfer to a mixing bowland stir in the onions and pesto.

Avo mash1 ripe avocado2tbsp nutritional yeast flakes3tsbp chopped fresh coriander1 lime

1 Peel, stone and mash the avocado. 2 Add the nutritional yeast,zest of the lime and coriander.Mix well, transfer to servingbowl and squeeze a smallwedge of the lime over the top.

Chill all the dips until ready to serve.

The Vegan SocietyDonald Watson House, 21 Hylton Street, Hockley, Birmingham B18 6HJCharity No. 279228 | Co. No. 1468880 | VAT Registration No. 448 5973 95www.vegansociety.com | ©The Vegan Society 2017

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