Harissa is a hot chili paste that originated in Tunisia, North Africa. Made with red chilies, it adds color and “heat” to this white bean dip with smoked paprika and cumin introducing a rich, smoky flavor.
| Prep Time: 15-20 minutes | Total Time: 15-20 minutes |
| Serves: 8 | Calories: 216 (dip only) |
Ingredients
- 1 15.5-ounce can of cannellini beans, rinsed well and drained
- 2 tablespoons Harissa paste
- 1 ½ tablespoons of excellent-quality lemon-infused olive oil
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon ground white pepper, or to taste
- 1 teaspoon smoked paprika, hot or mild
- ½ teaspoon ground cumin
- 1 teaspoon fresh minced garlic
- 1 teaspoon lemon juice, fresh or bottled
- 2 tablespoons cilantro, chopped
- 2 tablespoons Italian parsley, chopped
Preparation Instructions
1. Place the first 9 ingredients (beans through lemon juice) in a food processor and pulse until blended well and smooth. Stop the machine and scrape as needed.
2. Add more oil if necessary. Taste for seasoning and add as desired.
3. Scrape all the dip into a serving bowl. Sprinkle with the cilantro and parsley. Feel free to drizzle with any extra oil, if desired.
4. Serve the dip chilled or at room temperature with naan bread or crackers.
5. Cover and refrigerate any leftovers for up to 5 days.
Products: Hammered Vine Nut Bowl, Ratoncito Sundance Knife Set
Photos and recipe credit: Carrie @pantrytotableblog
