Minty bean & courgette dip with pitta crisps

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.