Minty bean & courgette dip with pitta crisps

Minty bean & courgette dip with pitta crisps

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(3 ratings)

Prep: 20 mins Cook: 15 mins


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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  • 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



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

  • 2 garlic cloves, 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



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

  • 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

  • 8 pitta breads
  • 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


  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, questions and tips

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4th Aug, 2019
Not sure if my garlic was strong enough, but we thought this was a bit bland....might be out taste buds! Today I am adding some more crushed garlic, lemon juice and seasoning to see if we can lift it. The pittas are a good base for the dip
14th Jul, 2013
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!
2nd Jun, 2013
Really enjoy this. Used 'full' Greek yogurt.
sllyst's picture
29th Aug, 2012
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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