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!
Cost: £2 / $2.50
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!
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