Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Minty bean & courgette dip with pitta crisps

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

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 352
  • Carbohydrates 45
  • Saturated Fat 3
  • Sugar 7
  • Protein 12
  • Fat 13
  • Fibre 3
  • Salt 1.6

Nutrition per serving

  • Calories 352
  • Carbohydrates 45
  • Saturated Fat 3
  • Sugar 7
  • Protein 12
  • Fat 13
  • Fibre 3
  • Salt 1.6

Ingredients

  • 2 tbsp olive oil
  • 1 courgette, finely diced
  • 2 garlic cloves, chopped
  • 400g can cannellini beans, drained
  • juice ½ lemon
  • 170g pot 2% Greek yogurt
  • 2 tbsp chopped mint
  • 8 pitta breads
  • 2 tbsp olive oil
  • flaky salt

Method

  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.

  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.

Suggested recipes from this collection...