Bean and courgette Dip
Serves 4
Ingredients
Method
35 ml. Extra Virgin Olive Oil
1 Cougettes (Fresh Cubed)
400 g. Cannellini Beans (Tinned)
3 Garlic (finely chopped)
½ Lemon Juice
200 ml. Yoghurt (Greek)
20 g. Mint (Fresh)
½ tsp. Salt and Pepper (to your taste)
In a small pan heat the oil on a medium heat and add the courgette and garlic together with some seasoning. Fry until tender.
Put a tablespoon of courgettes to one side for the garnish and put the rest in a blender with the cannellini beans, lemon juice, yoghurt and mint.
Blend until smooth, season and put in a serving bowl and garnish with the reserved courgettes.