White Bean and Roasted Vegetable Spread
Elevate your appetizer game with this White Bean and Roasted Vegetable Spread—a vibrant blend of creamy cannellini beans, sweet roasted red bell peppers, and tender zucchini, all infused with the rich flavors of garlic, lemon, and a hint of smoked paprika. This wholesome dip is a breeze to prepare, with just 15 minutes of prep time and a quick roast in the oven to caramelize the vegetables to perfection. Ideal for entertaining or healthy snacking, this spread pairs beautifully with crusty bread, crisp crackers, or fresh veggies. Packed with plant-based protein, heart-healthy olive oil, and a burst of freshness from chopped parsley, it’s a nutritious and versatile addition to any table. Plus, it stores wonderfully in the fridge, making it a convenient make-ahead option for any occasion.
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Recipe Information
Ingredients
- 1 can (15 oz) canned cannellini beans (drained and rinsed)
- 1 whole red bell pepper
- 1 medium zucchini
- 3 cloves garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons smoked paprika (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the red bell pepper into quarters, removing the seeds and stem. Slice the zucchini into thick rounds. Peel the garlic cloves without chopping.
Place the red bell pepper, zucchini, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of the olive oil, and toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
Remove the roasted vegetables from the oven and let them cool slightly for about 5 minutes.
In a food processor or blender, combine the cannellini beans, roasted red bell pepper, zucchini, garlic, the remaining 1 tablespoon of olive oil, lemon juice, parsley, salt, black pepper, and smoked paprika (if using).
Blend the mixture until smooth and creamy. Taste and adjust seasoning if needed.
Transfer the spread to a serving dish and garnish with additional parsley or a drizzle of olive oil, if desired.
Serve immediately with fresh bread, crackers, or vegetables, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 20.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2148 mg | 46% | |
*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.
