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Delicious Dips/ Spice

Harissa White Bean Dip

April 19, 2021 by Chris Collins

This White Bean Dip is loaded with Harissa Paste and topped with a crispy chorizo crumb. It’s smoky, spicy, creamy and all round DELICIOUS!

If you’re looking for a new dip to add to your list of faves, look no further. This dip takes a simple can of cannellini beans and turns them into an explosively delicious dip. Follow me…

overhead shot of dip in small red bowl surrounded by toasted ciabatta

Chorizo Crumb

Before we get into the dip itself, I’ll start by showing you a super simple, yet incredibly tasty dip garnish – the chorizo crumb. This works amazingly with this dip in particular for a few different reasons:

  • Harissa – The main star of the show in this dip is the harissa, and chorizo compliments this so beautifully. Both chorizo and harissa are smoky and spicy.
  • Texture – The dip itself is very smooth, so the chorizo crumb offers a nice difference in texture.
  • Oil – Typically I’d drizzle olive oil over a dip like this to serve, but chorizo is packed with a lot of fat. When you render it down you can use the excess oil to garnish!

Process shots: add crumbled chorizo and oil to pan (photo 1), gently fry until the fat renders and the chorizo is crisp (photo 2).

2 step by step photos showing how to make a chorizo crumb

Spicy White Bean Dip

Harissa Paste

This is the heart and soul of the dip. Its base is roasted red peppers and Baklouti peppers, and is packed with various different spices. You’ll find Harissa paste in most UK supermarkets, alongside ‘rose’ Harissa paste which also works well (made with rose petals!).

Cannellini Beans

Cannellini beans are typically used in most white bean dips, and that’s what we’re going with here. In reality though you can use most white beans, just make sure they’re canned and not dried.

Process shots: add beans, harissa, lemon juice, olive oil, smoked paprika, cumin, garlic, s&p to food processor (photo 1), blitz until smooth (photo 2).

2 step by step photos showing how to make harissa white bean dip

Serving Harissa White Bean Dip

Once the dip is nice and smooth just scrape into a serving bowl. From there just make some waves with a spoon, drizzle over chorizo oil then sprinkle over the crispy chorizo. I also like a few pinches of fresh parsley if I’ve got that on hand too (totally optional).

Toasted Ciabatta

To serve I usually do this as an appetizer with some toasted ciabatta. To toast the ciabatta just lightly brush with olive oil and place in a scorching hot griddle pan until lightly charred on both sides. Pita chips or tortilla chips would also work well!

You’ll also want to serve this at room temp, like you would hummus.

2 step by step photos showing how to serve harissa white bean dip

side shot of harissa dip in small red bowl surrounded by toasted ciabatta

Can I make this ahead of time?

Yep! Just leave off the chorizo crumb until serving. Tightly store in the fridge until needed then bring to room temp before serving.

For a similar delicious dip check out my Roasted Red Pepper Feta Dip!

Alrighty, let’s tuck into the full recipe for this harissa white bean dip shall we?!

dip served in small red bowl with ciabatta dunked in

How to make Harissa White Bean Dip (Full Recipe & Video)

dip served in small red bowl with ciabatta dunked in

Harissa White Bean Dip

This White Bean Dip is loaded with Harissa Paste and topped with a crispy chorizo crumb. It's smoky, spicy, creamy and all round DELICIOUS!
5 from 1 vote
Print Pin Rate
Servings (click & slide): 4
Course: Appetizer
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories per serving: 268kcal
Cost per serving: £2 / $2.50


  • Small Pan & Wooden Spoon (for chorizo crumb)
  • Food Processor (for dip)
  • Spatula (for scraping out dip)
  • Small Serving Bowl

Ingredients (check list):

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

To Serve

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


  • 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!

Quick 1 min demo!


a) 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!
b) 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.
c) 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.
d) 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.
e) Calories - Whole dip divided by 4 with no sides.

Your Private Notes:


Nutrition Facts
Harissa White Bean Dip
Amount Per Serving
Calories 268 Calories from Fat 177
% Daily Value*
Fat 19.65g30%
Saturated Fat 4.026g20%
Trans Fat 0.006g
Polyunsaturated Fat 2.132g
Monounsaturated Fat 12.587g
Cholesterol 12mg4%
Sodium 487mg20%
Potassium 271mg8%
Carbohydrates 15.56g5%
Fiber 4g16%
Sugar 0.72g1%
Protein 8.41g17%
Vitamin A 150IU3%
Vitamin C 5mg6%
Calcium 49mg5%
Iron 1.39mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating

1 Comment

  • Reply
    Carol Cuevas
    September 29, 2022 at 8:10 pm

    5 stars
    HI Chris!
    I had a family gathering and as always, I try to make new and varied dishes for the appetizer bar, which always draws curiosity from my non-foodie extended family. I love Harissa, and suspected some others did too, but never thought it would be such a hit. I should have doubled the recipe. Even the kids loved it.
    I didn’t have cannellini, so I replaced with garbanzo. Also, I made my family’s traditional Mexican flour tortillas using pork lard for the fat—-they are fluffy, a tiny bit thick and chewy. Perfect for this dip.
    There were no leftovers. Excellent recipe.
    Thanks, Carol