This Smoky Harissa White Bean Dip is made with simple pantry ingredients. A simple party appetizer that comes together in 10 minutes flat! Gluten-free and Vegan Adaptable!
Here’s another quick and easy party appetizer that takes about ten minutes, looks fancy and can be made with simple pantry ingredients -Smoky Harissa White bean Dip! The base of it is made with white beans.
And now I’m going to tell you a little secret: this smoky white bean dip is even more fantastic, warmed up and served under a piece of roasted fish or chicken, doubling as a 10-minute side dish.
It is also tasty, swooshed under a salad.
How to Make Harissa White Bean Dip
To Make the Harissa Red Pepper and White Bean Dip -just plop everything into a food processor and whiz until smooth. Taste and adjust seasonings according to your preferences.
Then decorate!
Sprinkle the Smoky Harissa Dip with cubed feta ( if you like) and pistachios. Here I toasted the pistachios and cumin seeds in a skillet, splashed them with a little olive oil in the pan, and spooned the warm oil over the top. Scatter with fresh herbs- mint, parsley or dill.
It’s a simple, fun little creation that anyone can put together in no time flat.
Serve the Smoky Harissa White Bean Dip with crackers, toasty pita, pita chips or even tortilla chips.
More recipes you may like:
- Lemony Artichoke White Bean Dip
- French Onion Dip
- Our 25 most Popular Party Appetizers!
- Muhammara Dip
- Perfect Hummus
- Tandoori Hummus
- Zucchini Hummus
Happy New Year friends. Let’s make it a good one. 🥂
xoxo
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Smoky Harissa White Bean Dip
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 1 ½ cups
- Category: dips, appetizer, vegan adaptable
- Method: blended
- Cuisine: North African
- Diet: Vegetarian
Description
This Smoky Harissa Red Pepper Dip is made with white beans and topped with pistachios, cumin seeds and optional feta. A simple party appetizer that comes together in 10 minutes flat.
Ingredients
- 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)
Garnish: 1/2 cup feta cubes (diced small), drizzle olive oil, 2 tablespoons pistachios, 1 teaspoon cumin seeds, fresh mint leaves
Instructions
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.
Taste and adjust salt and heat (adding more harissa paste if you like).
Place in a bowl. Garnish the dip with cubes of feta (cut them small).
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.
Feel free to make this ahead and refrigerate up to one day before serving.
Serve with pita, chips, crackers, veggies, etc.
Notes
1/2 teaspoon toasted caraway seeds are nice too, as garnish.
This is also delicious warmed up and served as a “side dish” to fish, chicken or whatever you think. 🙂
Nutrition
- Serving Size: 1 bowl
- Calories: 442
- Sugar: 23.8 g
- Sodium: 143.2 mg
- Fat: 27 g
- Saturated Fat: 14.3 g
- Carbohydrates: 44 g
- Fiber: 8.5 g
- Protein: 10.8 g
- Cholesterol: 0 mg
Mistakingly made this without the sunflower seeds/cashews/tahini step the first 4 or 5 times I made it. I think I must’ve assumed the sunflower seeds were just garnish and stopped reading. People loved it and I’ve sent the recipe to 5 or 6 people at this point.
Anyways, I just made it the “proper” way and I definitely prefer it without! Thought I would share for anyone who might not have any of those ingredients on hand.
So glad that worked out just right for you D! Thanks for sharing the recipe.
This was fabulous. Nice change up from our standard which is your artichoke white bean dip. I added more harissa, 1/2 cup roasted red pepper and some Turkish red pepper paste because I had some in the fridge. I didn’t find it that spicy at all but I’m sure harissa varies widely. I used the Mina brand, spicy level.
Great to hear Kat! Thanks for sharing your process.
This is a nice shift from hummus – though I am not sure my guests will differentiate it from a red pepper hummus. I found I needed to adjust the spicing- I added about 3/4 Tablespoon of harissa- it would have been much too spicy with more for our crew. I also added more smokey paprika and cumin and then found it needed a bit of lemon juice to brighten it a bit. Very good!
Thanks Cindy, this is helpful!
I just made this, following the recipe exactly, and it is fabulous! (The white beans were from a batch of cooked Rancho Gordo Limas, so how I go wrong.) Thanks again for another awesome winning recipe! Next time I will have chives in the garnish.
Glad you gave this one a go Monica! Aren’t those beans the BEST?!
Delicious! I had left over harissa from the white bean tomato soup recipe. Made this as an appetizer for Easter. Everybody loved it. Next time will try it, as suggested, under baked fish.
Wonderful!
Looks & sounds delicious!
Delicious as usual! And really simple. This will probably be my go to for parties.
Thanks Michie!
This was great even without the garnish and drizzled some sour cream on to help make it look pretty
Oh perfect Andy!
Very tasty! Using the pumpkin seeds added a good deal of crunch, using my tiny food processor. I might try again with cashews for a smoother consistency.
Sounds good Kasey! You could also try soaking first. 🙂
Is that 1/2 cup of pumpkin seeds? It isn’t clear to me.
Yes, sorry, fixed!
This is delicious! I didn’t have roasted red peppers, but did have sundried tomatoes in olive oil. I put them in the food processor first and chopped them up before putting in the rest of the ingredients. I used garbanzo beans. After everything was in there, there wasn’t enough liquid to create a dip consistency, so I put in some vegan mayo and drizzled in some oat milk until it got to hummus consistency. YUM!!! I can’t stop eating it. Thank you!
SOOO delicious! I’ve never tried harissa – excited to experiment with that ingredient. But this dip is fabulous, and so easy. What else can I do with it?
I’m curious if I can make my own roasted peppers or do they have to be jarred?
Make your own! Even better!
This recipe is great. I have made it several times now with different degrees of spice depending on my audience. Used pita chips and pretzels and they both work.
Thanks Kelly!
I love the flavours suggested here, but I’m inspired to turn this into a velvety soup. I’ll keep you posted …
I had everything to make this dip. So, I tried it. It was easy and VERY tasty. Harissa is spicy so go easy if you’ve not had it before. I like spicy so, I added a teaspoon more. I ate it with pita chips. I going to try it as a spread on a tortilla for a veggie wrap sandwich for lunch. Sounds good right? This dip will be my new go to. Thanks!
It would be great in a wrap, or warmed up in tacos!
I am a new vegan all your vegan receipes have been such a help to me thank you so much ! Happy New Year!