Name: Minty bean & courgette dip with pitta crisps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 courgette finely diced; 2 garlic cloves chopped; 400g can cannellini bean drained; juice ½ lemon; 170g pot 2% Greek yogurt; 2 tbsp chopped mint; 8 pitta breads; 2 tbsp olive oil; flaky salt

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Minty bean & courgette dip with pitta crisps

Minty bean & courgette dip with pitta crisps

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 3.5 out of 5.4 ratingsRate

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This healthier version of chips and dips is a great way to start a picnic or party

Freezable (Freeze crisps only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 courgette

finely diced
2 garlic cloves

chopped
400g can cannellini bean

drained
juice ½ lemon
170g pot 2% Greek yogurt
2 tbsp chopped mint

For the pitta crisps

8 pitta breads
2 tbsp olive oil
flaky salt

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Nutrition: per serving

kcal352
fat13g
saturates3g
carbs45g
sugars7g
fibre3g
protein12g
salt1.6g

Method

step 1

To make the pitta crisps, heat oven to 200C/180C fan/gas 6. Brush both sides of the pitta breads with oil, then tear into pieces. Spread on a large baking tray and sprinkle with the flaky salt. Bake for 8 mins until starting to toast. They will get crisper as they cool.
step 2

To make the dip, heat the oil in a pan. Fry the courgettes and garlic with seasoning until the courgettes are tender. Set aside a couple of tablespoons of the courgettes and tip the rest into a bowl with the beans, lemon juice, yogurt and mint. Whizz until smooth with a hand blender, then spoon into a bowl or food container and top with the remaining courgettes.

Recipe from Good Food magazine, August 2012

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A star rating of 3.5 out of 5.4 ratings

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