800 gmcanned white beans, drained, rinsed2 tbspextra-virgin olive oil, plus extra for drizzlingJuiceof 1½ lemons, or to taste1garlic clove, finely chopped1Lebanese cucumbers, cut into batons200 gmRoman beans, cut into batonsPita crisps1 tspground cumin1 tspground coriander1 tspsmoked paprika, plus extra to serve3pita bread, cut into wedges1½ tbspolive oil
For pita crisps, preheat oven to 180C. Combine spices in a bowl with a good pinch of salt and mix well. Spread pita pieces on baking trays lined with baking paper, drizzle with a little oil and season with spice mix. Turn and repeat. Bake until golden brown (2-3 minutes). Cool and store in an airtight container. Pita crisps will keep for up to 3 days.
Blend beans, oil, lemon juice and garlic in a food processor until smooth, season to taste and place in a bowl. Top with a little oil and paprika and serve with pita crisps and vegetables.