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    Healthy White Bean Dip Snack Prep #TastyFreshFriday

    Fresh start to the weekend.

    Healthy White Bean Dip Snack Prep #TastyFreshFriday

    Here's a video that shows you how to make it:

    View this video on YouTube


    Servings: 4

    1 medium-sized eggplant

    1 red bell pepper

    6 tablespoons olive oil (2 tablespoons for roasting, 4 tablespoons for processing)

    1 can of cannellini or other white bean, drained & rinsed

    2 cloves of garlic, peeled

    ⅓ cup parsley, loosely packed

    3 tablespoons lemon juice (about 1 lemon’s worth)

    ½ teaspoon salt

    ½ teaspoon black pepper

    ½ teaspoon red pepper flakes


    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.


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