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.
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.