Smoky Harissa White Bean Dip
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4.9 out of 5 stars
(10)
Ingredients
1 serving
- 14-ounce canned white beans, drained, rinsed ( about 1 1/2 cups cooked) or sub chickpeas
- 1/2-1 cup roasted red bell pepper (out of a jar, rinsed, drained well)
- 2 garlic cloves
- 1 tablespoon harissa paste, more to taste
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 cup pumpkin seeds, pistachios or cashews ( or sub 1/4 cup tahini paste)
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Preparation
Step 1
Place the white beans (rinse & drain), bell pepper ( start with 1/2 cup), garlic clove, harissa paste, salt, smoked paprika, cumin and pumpkin seeds in a food processor. Pulse until smooth.
Step 2
Taste and adjust salt and heat (adding more harissa paste if you like).
Step 3
Place in a bowl. Garnish the dip with cubes of feta (cut them small).
Step 4
Heat the olive oil in a pan, add the pistachios and gently warm, about 3 minutes, add 1 teaspoon cumin seeds (whole caraway is nice too) and warm 1 minute, stirring, toasting. Spoon this over the feta, and scatter with torn mint leaves.
Step 5
Feel free to make this ahead and refrigerate up to one day before serving.
Step 6
Serve with pita, chips, crackers, veggies, etc.
Step 7
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