Name: White-bean dip with pita crisps
Yield: 4 - 6
Ingredients: 800 gm canned white beans, drained, rinsed; 2 tbsp extra-virgin olive oil, plus extra for drizzling; Juice of 1½ lemons, or to taste; 1 garlic clove, finely chopped; 1 Lebanese cucumbers, cut into batons; 200 gm Roman beans, cut into batons; Pita crisps; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika, plus extra to serve; 3 pita bread, cut into wedges; 1½ tbsp olive oil

Ingredients

800 gm canned white beans, drained, rinsed

2 tbsp extra-virgin olive oil, plus extra for drizzling

Juice of 1½ lemons, or to taste

1 garlic clove, finely chopped

1 Lebanese cucumbers, cut into batons

200 gm Roman beans, cut into batons

Pita crisps

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika, plus extra to serve

3 pita bread, cut into wedges

1½ tbsp olive oil

Method

Main

1.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.

2.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.

Styling by Emma Knowles