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…
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).
Spicy White Bean Dip
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 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).
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).
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.
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?!
How to make Harissa White Bean Dip (Full Recipe & Video)
Harissa White Bean Dip
- 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
- 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!
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