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