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
How to Make It
1. Step
Preheat oven to 450˚F (230˚C).
2. Step
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. Step
Lightly coat the vegetables with olive oil, salt, and pepper.
4. Step
Roast the vegetables for 20-25 minutes, until the edges begin to char and the skin blisters.
5. Step
Add roasted vegetables to a food processor along with the beans, garlic, parsley, lemon juice, and seasonings.
6. Step
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. Step
Transfer mixture to a bowl and serve with freshly cut vegetables, crackers, or pita bread.
8. Step
Alternatively, the mixture can be placed into individual serving-sized containers and stored in the refrigerator for up to 4 days.
