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Healthy White Bean Dip Snack-Prep

by Jordan Kenna

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


  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!




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