Photo: Mike Kenneally
Minty bean & courgette dip with pitta crisps
10 ingredients
20 min + 15 min
Serves 4
openrecipes
This healthier version of chips and dips is a great way to start a picnic or party
Estimated Nutrition (whole recipe, rough)
316
Calories
20g
Protein
15g
Fat
26g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Bread | 1 slice (30g) white | 79 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 8 pitta breads
- 2 tbsp olive oil
- flaky salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes