Harissa White Bean Dip

This White Bean Dip is stacked with Harissa Paste and finished off with a fresh chorizo scrap. It’s smoky, hot, smooth and all round DELICIOUS!

In case you’re searching for another plunge to add to your rundown of faves, look no further. This plunge takes a basic jar of cannellini beans and transforms them into a dangerously delightful plunge.

Harissa Paste

This is the essence of the plunge. Its base is cooked red peppers and Baklouti peppers, and is loaded with different various flavors. You’ll discover Harissa glue in most UK stores, close by ‘rose’ Harissa glue which additionally functions admirably (made with flower petals!).

Cannellini Beans

Cannellini beans are regularly utilized in most white bean plunges, and that is the thing that we’re going with here. Actually however you can utilize most white beans, simply ensure they’re canned and not dried.

Ingredients:

Harissa Bean Dip

1x 14oz/400g can of Cannellini Beans, drained & rinsed
3 tbsp Extra Virgin Olive Oil
1 tbsp Harissa Paste (see notes)
1 Lemon, juice only
1 clove of Garlic
1/2 tsp Smoked Paprika
1/4 tsp Cumin
1/4 tsp Salt, or to taste
pinch of Black Pepper, to taste

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To Serve

2oz / 50g Chorizo, crumbled (see notes)
1 tbsp Extra Virgin Olive Oil
pinch of Fresh Parsley (optional)

Instructions:

Chorizo Crumb: In a small pan over low-medium heat add 1 tbsp extra virgin olive oil and chorizo. Fry until the fat renders down and the chorizo gets nice and crispy (5 mins or so).
Dip: Meanwhile in a food processor add cannellini beans, lemon juice, 3 tbsp extra virgin olive oil, garlic, harissa paste, smoked paprika, cumin, salt and pepper. Turn on the motor and blitz until nice and smooth. Taste for seasoning and adjust accordingly.
Serve: Scoop dip into a serving bowl and use a spoon to make a few waves in the dip. Drizzle over some of the oil from the chorizo, then sprinkle over crispy chorizo. Finish with a small pinch of fresh parsley (optional) then dig in!

Notes:

Harissa Paste – This is widely available in most UK supermarkets, but it does differ in range of spice. Some brands I feel 1 tbsp is enough, others I’ve increased to 1.5/2 tbsp. If at all weary just start with 1 tbsp, I’ve tried a few different brands and 1 tbsp is never overwhelming. You can also use ‘rose’ harissa paste!
Chorizo – I usually just grab a pack of regular cured Spanish chorizo and grate it on a box grater. I find that’s the easiest way to make chorizo crumbs. You can also very finely dice it if you’ve got a good sharp knife.
Serving – I usually serve up with toasted ciabatta (just brush both sides with oil and add to a scorching hot griddle pan until lightly charred on both sides). Pita chips also work nicely here.
Make Ahead – Leave off the chorizo crumb and make that just before serving. This will last a good 3-4days if tightly covered in the fridge. Bring to room temp before serving.
Calories – Whole dip divided by 4 with no sides.

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