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87% would make again

Healthy White Bean Dip Snack-Prep

Tasty Team


for 4 servings

  • 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 (10 g), loosely packed
  • 3 tablespoons lemon juice, about 1 lemon’s worth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes

Nutrition Info

Powered by
    Calories 375
    Fat 44g
    Carbs 39g
    Fiber 10g
    Sugar 6g
    Protein 10g

Estimated values based on one serving size.


  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!

New Year, New You

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New Year, New You

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