Healthy White Bean Dip Snack Prep Recipe By Tasty Recipes

HEALTHY WHITE BEAN DIP SNACK-PREP RECIPE BY TASTY

Healthy White Bean Dip Snack-Prep Recipe by Tasty image

Here's what you need: medium eggplant, red bell pepper, olive oil, canned cannellini, garlic cloves, fresh parsley, lemon juice, salt, black pepper, red pepper flakes

Provided by Jordan Kenna

Categories Snacks

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium eggplant
1 red bell pepper
6 tablespoons olive oil, 2 tbsp for roasting, 4 tbsp for processing
1 can canned cannellini, or other white bean, drained & rinsed
2 cloves garlic cloves, peeled
⅓ cup fresh parsley, loosely packed
3 tablespoons lemon juice, about 1 lemon's worth
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes

Steps:

Preheat oven to 450˚F (230˚C).
Cut eggplant and bell pepper into medium-sized pieces, being sure to remove the seeds, and spread them out on a baking sheet that has been lined with parchment paper.
Lightly coat the vegetables with olive oil, salt, and pepper.
Roast the vegetables for 20-25 minutes, until the edges begin to char and the skin blisters.
Add roasted vegetables to a food processor along with the beans, garlic, parsley, lemon juice, and seasonings.
Pulse until the ingredients are roughly chopped. Then, with the machine running, slowly pour in the remaining 4 tablespoons of olive oil into the food processor and blend until the mixture is smooth.
Transfer mixture to a bowl and serve with freshly cut vegetables, crackers, or pita bread.
Alternatively, the mixture can be placed into individual serving-sized containers and stored in the refrigerator for up to 4 days.
Enjoy!

Nutrition Facts : Calories 375 calories, Carbohydrate 39 grams, Fat 44 grams, Fiber 10 grams, Protein 10 grams, Sugar 6 grams

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