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

Nutrition per serving

  • kcal 352
  • fat 13g
  • saturates 3g
  • carbs 45g
  • sugars 7g
  • fibre 3g
  • protein 12g
  • salt 1.6g


  • 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


  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.

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