Healthy White Bean Dip Snack Recipe - Snacks are really good for health. This white bean dip snack recipe is so tasty and healthy that you will never forget to taste it again. Follow simple steps to cook Healthy White Bean Dip Snack at your home.
Healthy White Bean Dip Snack for Servings 4 peoples
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
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
your Healthy White Bean Dip Snack Recipe is ready to taste.
Healthy White Bean Dip Snack for Servings 4 peoples
INGREDIENTS of Healthy White Bean Dip Snack Recipe
1 medium-sized eggplant1 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
PREPARATION for Healthy White Bean Dip Snack Recipe
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
your Healthy White Bean Dip Snack Recipe is ready to taste.
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