Harissa and white bean dip recipe
Elevate your appetiser game with our sensational dip. Whether you're hosting a gathering or simply craving a tasty snack, this recipe will surely impress.
See method- Serves 4
- Takes 15 mins
- 167 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tsp 4-seed mix
- 400g tin cannellini or butter beans, drained and rinsed
- 1 small garlic clove, crushed
- 1 tsp harissa paste
- 1 lemon, juiced (you need 2 tbsp)
- 2 tbsp extra-virgin olive oil, plus 1 tsp
- 10g flat-leaf parsley, most finely chopped
- 1 large carrot, scrubbed and cut into batons
- 8 radishes, rinsed and halved
- ½ a bunch of celery, rinsed, broken into sticks and trimmed, to serve
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Shop ingredientsEach serving contains
- Energy
- 695kJ 167.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 11.6gProtein 5.3gFibre 3.3g
Method
- 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.
- 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.
- 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 to dip.
- See more Dip Recipes
