Minty Bean & Courgette Dip With Pitta Crisps
In this recipe, crispy pitta crisps are paired with a creamy and flavorful cannellini bean dip. The dip is made with a zesty lemon kick, refreshing mint, and silky Greek yogurt, creating a delicious and satisfying snack or appetizer.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 courgette , finely diced
- 2 garlic cloves , chopped
- 400g can cannellini beans , drained
- juice ½ lemon
- 170g pot 2% Greek yogurt
- 2 tbsp chopped mint
- 8 pitta breads
- 2 tbsp olive oil
- flaky salt
Instructions
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 352 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.6 milligram of sodium
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