White Bean and Red Pepper Spread
Transform your snack game with this vibrant and velvety White Bean and Red Pepper Spread, a Mediterranean-inspired dip that’s as nourishing as it is delicious. Made with creamy cannellini beans, smoky roasted red peppers, and a zesty blend of lemon juice, garlic, cumin, and smoked paprika, this quick, no-cook recipe comes together in just 10 minutes. Perfect as a healthy appetizer or a versatile spread, it pairs beautifully with fresh veggies, crispy crackers, or warm pita bread. Garnish with a drizzle of olive oil and a sprinkle of fresh parsley for the ultimate finishing touch. Packed with plant-based protein and bursting with flavor, this spread is a must-try for your next gathering or meal prep session. Keywords: White Bean Spread, Red Pepper Dip, Healthy Snack, Mediterranean Appetizer, Vegan Dip.
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Recipe Information
Ingredients
- 425 grams canned cannellini beans (white beans), drained and rinsed
- 1 large roasted red bell pepper, jarred or freshly roasted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 medium garlic clove, minced
- 0.5 teaspoons ground cumin
- 0.25 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
If you're roasting your own red pepper, start by preheating your oven to 450°F (232°C). Place the red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, place the pepper in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the skin, remove the seeds, and set the roasted flesh aside.
In a food processor, combine the drained cannellini beans, roasted red bell pepper, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper.
Blend the mixture until smooth and creamy. Use a spatula to scrape down the sides of the bowl as needed to ensure everything is evenly combined.
Taste the spread and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preferences.
Transfer the spread to a serving bowl and drizzle with a little extra olive oil. Garnish with freshly chopped parsley if desired.
Serve immediately with crackers, pita bread, or fresh vegetables for dipping. Alternatively, use it as a flavorful sandwich or wrap spread.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 8.5 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1741 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
