Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5Here is what you'll need!Healthy White Bean Dip Snack-PrepServings: 4INGREDIENTS1 medium-sized eggplant1 red bell pepper6 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, peeled⅓ cup parsley, loosely packed3 tablespoons lemon juice (about 1 lemon’s worth)½ teaspoon salt½ teaspoon black pepper½ teaspoon red pepper flakesPREPARATIONPreheat 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!Inspired by: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-roasted-eggplant-hummus-recipe.htmlCheck us out on Facebook! - facebook.com/buzzfeedtastyMUSICEarth Then TitanLicensed via Warner Chappell Production Music Inc.Made by BFMP www.buzzfeed.com/videoteam.Here is what you'll need!Healthy White Bean Dip Snack-PrepServings: 4INGREDIENTS1 medium-sized eggplant1 red bell pepper6 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, peeled⅓ cup parsley, loosely packed3 tablespoons lemon juice (about 1 lemon’s worth)½ teaspoon salt½ teaspoon black pepper½ teaspoon red pepper flakesPREPARATIONPreheat 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!Inspired by: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-roasted-eggplant-hummus-recipe.htmlCheck us out on Facebook! - facebook.com/buzzfeedtastyMUSICEarth Then TitanLicensed via Warner Chappell Production Music Inc.Made by BFMP www.buzzfeed.com/videoteam.
