Healthy White Bean Dip Snack-Prep
Whip up this scrumptious and healthy white bean dip for a guilt-free snack that's perfect for meal prep. With a blend of zesty flavors and creamy texture, you'll be reaching for seconds in no time!
Instructions
- 1
Preheat oven to 450˚F (230˚C).
- 2
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.
- 3
Lightly coat the vegetables with olive oil, salt, and pepper.
- 4
Roast the vegetables for 20-25 minutes, until the edges begin to char and the skin blisters.
- 5
Add roasted vegetables to a food processor along with the beans, garlic, parsley, lemon juice, and seasonings.
- 6
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.
- 7
Transfer mixture to a bowl and serve with freshly cut vegetables, crackers, or pita bread.
- 8
Alternatively, the mixture can be placed into individual serving-sized containers and stored in the refrigerator for up to 4 days.
- 9
Enjoy!
Recipe from tasty.co
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Ingredients (10)
- •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