Author Notes: A simple white bean dip gets kicked up a notch with a few tablespoons of spiced red pepper paste – harissa! I’ve been throwing it in everything, but this dip has got to be one of my favorites. I serve it here with homemade flax crackers, but any of your favorite crackers, toasted bread, or sliced veggies would pair great with this saucy dip! —Jessie May Snyder
Makes: 3 cups
Ingredients
-
3
cups cooked canellini beans
-
1/3
cup lemon juice
-
3/4
teaspoon salt
-
1
teaspoon ground cumin
-
4 to 6
tablespoons harissa
Directions
- Blend the ingredients together in a food processor, taste and adjust seasonings as needed. Store in an airtight container in the refrigerator for up to one week. Serve with your favorite crackers, toasted bread, or vegetables!