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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!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4
Calories: 268kcal
Cost: £2 / $2.50


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


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!



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.


Calories: 268kcal | Carbohydrates: 15.56g | Protein: 8.41g | Fat: 19.65g | Saturated Fat: 4.026g | Polyunsaturated Fat: 2.132g | Monounsaturated Fat: 12.587g | Trans Fat: 0.006g | Cholesterol: 12mg | Sodium: 487mg | Potassium: 271mg | Fiber: 4g | Sugar: 0.72g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1.39mg