Harissa and white bean dip recipe

Method

1. Heat a dry nonstick frying pan over a low heat. Once hot, add the seeds and toast for 1-2 mins until lightly toasted and beginning to pop. Tip onto a plate and set aside.
2. Put the beans in a food processor with the garlic, ½ tsp harissa paste, the lemon juice and 2 tbsp olive oil. Add ½ tsp salt and plenty of ground black pepper; blitz to a purée. Add 1-2 tbsp cold water if you prefer a less thick dip. You can also blitz with a handheld stick blender or mash everything by hand if you prefer a more rustic dip.
3. Scrape the dip into a bowl and stir through most of the chopped parsley. Mix the remaining ½ tsp harissa with 1 tsp oil and drizzle on top, then scatter over the toasted seeds and remaining parsley. Serve with the crunchy veg and crackers to dip.

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