ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

88% would make again

Healthy White Bean Dip Snack-Prep

Tasty Team

Inspired by


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

    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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.