This delicious dip is a great way to use up some pantry staples and impress your guests with a flavorful and easy appetizer. It’s made with white beans, roasted red peppers, garlic, harissa paste and spices, and topped with feta cheese, pistachios, cumin seeds and fresh mint. It’s gluten-free and vegan-friendly, and can be whipped up in just 10 minutes. You can also serve it as a side dish with roasted meat or fish, or as a salad dressing with some greens.
Ingredients
- 1 can (14 oz) of white beans, drained and rinsed (or use 1 1/2 cups of cooked beans)
- 1/2 to 1 cup of roasted red bell peppers (from a jar, rinsed and drained well)
- 2 cloves of garlic
- 1 tablespoon of harissa paste, more or less to taste
- 1/2 teaspoon of salt, more or less to taste
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of ground cumin
- 1/2 cup of pumpkin seeds, pistachios or cashews (or use 1/4 cup of tahini paste)
For the garnish
- 1/2 cup of feta cheese, cut into small cubes (optional)
- A drizzle of olive oil
- 2 tablespoons of pistachios
- 1 teaspoon of cumin seeds
- A handful of fresh mint leaves
Instructions
- Place the white beans, roasted red peppers (start with 1/2 cup and add more if needed), garlic, harissa paste, salt, smoked paprika, cumin and nuts or tahini in a food processor. Blend until smooth and creamy. Taste and adjust the seasonings as you like. Transfer to a serving bowl.
- To make the garnish, toast the pistachios and cumin seeds in a small skillet over medium heat until fragrant, stirring occasionally. Add a splash of olive oil and stir to coat. Spoon the warm mixture over the dip.
- Sprinkle the feta cheese cubes over the dip if using. Scatter some fresh mint leaves on top for a pop of color and freshness.
- Serve the dip with crackers, pita bread, pita chips or tortilla chips.
