Minty bean & courgette dip with pitta crisps
Minty bean & courgette dip with pitta crisps is a lacto ovo vegetarian recipe with 4 servings. This hor d'oeuvre has 521 calories, 23g of protein, and 9g of fat per serving. For $1.78 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. 24 people have tried and liked this recipe. A mixture of canned cannellini beans, salt, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns an outstanding spoonacular score of 85%. Users who liked this recipe also liked Spicy courgette pitta pockets, Smoked trout pâté & pitta crisps, and Chilled minty courgette soup.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
400g can cannellini beans, drained
1 courgette, finely diced
2 garlic cloves, chopped
170g pot 2% Greek yogurt
juice ½ lemon
2 tbsp chopped mint
2 tbsp olive oil
8 pitta breads
flaky salt
Equipment:
oven
immersion blender
bowl
frying pan
Cooking instruction summary:
To make the pitta crisps, heat oven to200C/180C fan/gas 6. Brush both sidesof the pitta breads with oil, then tear intopieces. Spread on a large baking trayand sprinkle with the flaky salt. Bake for8 mins until starting to toast. They willget crisper as they cool.To make the dip, heat the oil in a pan.Fry the courgettes and garlic withseasoning until the courgettes aretender. Set aside a couple of tablespoonsof the courgettes and tip the rest intoa bowl with the beans, lemon juice,yogurt and mint. Whizz until smoothwith a hand blender, then spoon intoa bowl or food container and top withthe remaining courgettes.
Step by step:
1. To make the pitta crisps, heat oven to200C/180C fan/gas
2. Brush both sidesof the pitta breads with oil, then tear intopieces.
3. Spread on a large baking trayand sprinkle with the flaky salt.
4. Bake for8 mins until starting to toast. They willget crisper as they cool.To make the dip, heat the oil in a pan.Fry the courgettes and garlic withseasoning until the courgettes aretender. Set aside a couple of tablespoonsof the courgettes and tip the rest intoa bowl with the beans, lemon juice,yogurt and mint. Whizz until smoothwith a hand blender, then spoon intoa bowl or food container and top withthe remaining courgettes.
Nutrition Information:
