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roasted zucchini white bean dip with lemon

Roasted Zucchini White Bean Dip.

Kelly Roenicke
You will love this delicious white bean dip! Roasted zucchini, lemon, and garlic give this simple dip a ton of flavor.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine gluten free, vegan.
Servings 4
Calories 200 kcal

Ingredients
 
 

  • 2 small zucchini
  • 1 Tablespoon olive oil
  • 2 cloves garlic minced
  • 13 ounces canned white beans drained and rinsed - Great Northern, Navy, or Cannellini beans are fine
  • 2 Tablespoons olive oil
  • ½ teaspoon salt
  • ⅓ teaspoon pepper
  • juice from one lemon

Instructions
 

  • Preheat the oven to 400 degrees F. Slice the zucchini in half, and then into slices. Place on a cookie sheet lined with parchment paper, and drizzle with the one tablespoon of olive oil.
  • Bake at 400 degrees F for about 20 minutes, or until tender and lightly browned.
  • Let the zucchini cool, then place into a food processor along with all the other ingredients.
  • Process on high speed until smooth and creamy. Add more salt if desired.
  • Serve with tortilla chips, gluten free crackers, or fresh vegetables.

Notes

Store leftovers in an airtight container in the refrigerator. They should stay fresh for about 3 days.

Nutrition

Calories: 200kcalCarbohydrates: 20gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 296mgPotassium: 424mgFiber: 4gSugar: 0.3gVitamin A: 0.1IUVitamin C: 0.5mgCalcium: 70mgIron: 3mg
Keyword party food
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