Smoky Harissa Red Pepper Dip

This Smoky Harissa Red Pepper Dip is made with white beans, garlic and spices, and topped with pistachios, cumin seeds optional feta and a drizzle of olive oil.  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 Red Pepper 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 also tasty, swooshed under a salad.

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 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 Red Pepper Dip with crackers, toasty pita, pita chips or even tortilla chips.

And if you need more inspiration on what to bring to your next party, check out  Our 25 most Popular Party Appetizers! 

Happy New Year friends. Let’s make it a good one.

xoxo

Smoky Harissa Red Pepper Dip

★★★★★

5 from 1 reviews

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.

• Author: Sylvia Fountaine
• Prep Time: 5
• Cook Time: 5
• Total Time: 10 minutes
• Category: dips, appetizer, vegan adaptable
• Method: blended
• Cuisine: North African

Scale 1x2x3x

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 pumkin 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 tahini 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 thd 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 frigerate 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. 🙂

Keywords: smoky harissa dip, smoky white bean dip, red pepper dip, harissa red pepper dip, vegan dip recipes, white bean hummus