White Bean and Roasted Vegetable Spread Recipe

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White Bean and Roasted Vegetable Spread
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Ingredients:

Directions:

  1. Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil.
  2. Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven.
  3. Flip over the vegetables, add the cloves of garlic to the cookie sheet.
  4. Return the cookie sheet to the oven and broil an additional 5-7 minutes to slightly char the other side.
  5. Allow the vegetables to cool slightly and then gently remove the skin from the peppers.
  6. In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth.
  7. Add the parsley and process for an additional 30 seconds to thoroughly incorporate it.
  8. Transfer the mixture to a glass bowl.
  9. Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 20.31 Kcal (85 kJ)
Calories from fat 0.33 Kcal
% Daily Value*
Total Fat 0.04g 0%
Sodium 201.43mg 8%
Potassium 91.71mg 2%
Total Carbs 4.29g 1%
Sugars 1.71g 7%
Dietary Fiber 1.06g 4%
Protein 0.73g 1%
Vitamin C 31.6mg 53%
Iron 0.2mg 1%
Calcium 12.8mg 1%
Amount Per 100 g
Calories 39.08 Kcal (164 kJ)
Calories from fat 0.64 Kcal
% Daily Value*
Total Fat 0.07g 0%
Sodium 387.58mg 8%
Potassium 176.46mg 2%
Total Carbs 8.26g 1%
Sugars 3.3g 7%
Dietary Fiber 2.05g 4%
Protein 1.4g 1%
Vitamin C 60.9mg 53%
Iron 0.4mg 1%
Calcium 24.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 0
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

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