Minty bean & courgette dip with pitta crisps

• olive oil↗2 tbsp tbsp
• courgette↗1

  finely diced

• garlic cloves↗2

  chopped

• can cannellini bean↗400g g

  drained

• juice ½ lemon
• pot 2% Greek yogurt↗170g g
• chopped mint2 tbsp tbsp
• pitta breads8
• olive oil↗2 tbsp tbsp
• flaky salt↗

Step-by-step instructions

1. 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. 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.