PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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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
For the pitta crisps
8 pitta breads
2 tbsp olive oil
flaky salt
Method
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.
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