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.
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