- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 courgette, finely diced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 garlic cloves, chopped
- 400g can cannellini bean, drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- juice ½ lemon
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
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the pitta crisps
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.