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Harissa and white bean dip recipe

Harissa and white bean dip recipe

2 ratings

Elevate your appetiser game with our sensational dip. Whether you're hosting a gathering or simply craving a tasty snack, this recipe will surely impress. See method

  • Serves 4
  • Takes 15 mins
  • 167 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 tsp 4-seed mix
  • 400g tin cannellini or butter beans, drained and rinsed
  • 1 small garlic clove, crushed​
  • 1 tsp harissa paste
  • 1 lemon, juiced (you need 2 tbsp)
  • 2 tbsp extra-virgin olive oil, plus 1 tsp
  • 10g flat-leaf parsley, most finely chopped
  • 1 large carrot, scrubbed and cut into batons
  • 8 radishes, rinsed and halved
  • ½ a bunch of celery, rinsed, broken into sticks and trimmed, to serve
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 8%
  • Sugars

    4g 4%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 11.6g Protein 5.3g Fibre 3.3g


  1. Heat a dry nonstick frying pan over a low heat. Once hot, add the seeds and toast for 1-2 mins until lightly toasted and beginning to pop. Tip onto a plate and set aside.
  2. Put the beans in a food processor with the garlic, ½ tsp harissa paste, the lemon juice and 2 tbsp olive oil. Add ½ tsp salt and plenty of ground black pepper; blitz to a purée. Add 1-2 tbsp cold water if you prefer a less thick dip. You can also blitz with a handheld stick blender or mash everything by hand if you prefer a more rustic dip.
  3. Scrape the dip into a bowl and stir through most of the chopped parsley. Mix the remaining ½ tsp harissa with 1 tsp oil and drizzle on top, then scatter over the toasted seeds and remaining parsley. Serve with the crunchy veg to dip.


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