Minty bean & courgette dip with pitta crisps

Minty bean & courgette dip with pitta crisps

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(2 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4
This healthier version of chips and dips is a great way to start a picnic or party

Nutrition and extra info

  • Freeze crisps only
  • Vegetarian

Nutrition: per serving

  • kcal352
  • fat13g
  • saturates3g
  • carbs45g
  • sugars7g
  • fibre3g
  • protein12g
  • salt1.6g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 courgette, finely diced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 garlic clove, chopped
  • 400g can cannellini bean, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 170g pot 2% Greek yogurt
  • 2 tbsp chopped mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the pitta crisps

  • 8 pitta bread
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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.

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Comments (3)

pippidoodle's picture

Made this to take to a large family barbecue. Although it was for 4 people I trebled the recipe. It filled a large mixing bowl which was a good job as it went down a storm. Very fresh & light. The pitta crisps went really well with the dish too. I made them the night before & put them in a tin, however, when I checked on them the next day they had gone really chewy. So I piled them onto trays & put them back in the oven for about 6-7 minutes. Just what they needed & they were much better twice baked. Perfect! Definitely will be making again!

mazzacammy's picture
4

Really enjoy this. Used 'full' Greek yogurt.

sllyst's picture
4

Just whizzed this up for my lunch now. A bit runny but i can deal with that to have a lower fat dip, really easy too.

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