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:

 

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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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