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Minty bean & courgette dip with pitta crisps

Minty bean & courgette dip with pitta crisps

A star rating of 3.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze crisps only)
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal352
fat13g
saturates3g
carbs45g
sugars7g
fibre3g
protein12g
salt1.6g
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Ingredients

  • 2 tbsp olive oil
  • 1 courgette , finely diced
  • 2 garlic cloves , chopped
  • 400g can cannellini bean , drained
  • juice ½ lemon
  • 170g pot 2% Greek yogurt
  • 2 tbsp chopped mint

For the pitta crisps

  • 8 pitta breads
  • 2 tbsp olive oil
  • flaky salt

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2012

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A star rating of 3.5 out of 5.4 ratings
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