Smoky aubergine & coriander dip
The seductively smoky flavour of this Middle
Eastern-style dip comes from cooking the
aubergines charcoal black
Minty bean & courgette dip with pitta crisps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 courgettefinely diced
- 2 garlic cloveschopped
- 400g can cannellini beandrained
- 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
Nutrition: per serving
- kcal352
- fat13g
- saturates3g
- carbs45g
- sugars7g
- fibre3g
- protein12g
- salt1.6g
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.
