Harissa White Bean Dip

Harissa White Bean Dip is a simple, flavorful bean dip made with cannellini beans. This harissa dip comes together with just a handful of ingredients in less than 5 minutes, perfect for both parties and everyday snacking.

This post is sponsored by Ontario Bean Growers. I have been compensated to sponsor this recipe but – as always – all opinions are my own.

If you are looking for a quick, easy and healthy appetizer or snack, I have found it. This Harissa White Bean Dip is a wholesome, vegan dip with a versatile flavour that will appeal to everyone at the party.

Dips have long been a party staple and while I love my creamy, cheesy party dips, I think it’s always good to have an option that’s light and healthy. This cannellini bean dip is that light and healthy option.

It’s made with just a handful of ingredients – cannellini beans (white kidney beans), olive oil, harissa paste and a few seasonings – and comes together in minutes.

While it’s great for parties, I also love to whip this up and keep it in the fridge for the weeks I know I’ll be in need of a healthy snack – such as Christmas week. I find if I have something healthy already prepared, I’m much more likely to reach for it instead of a cookie or other sweet treat.

Full of fibre and protein, this white bean dip recipe helps keep you full and is perfect for fighting off that afternoon hanger.

Another thing I love about this harissa dip is the versatility – I use this recipe as a base and then get creative based on what I’m craving and have in the fridge. I love that I can control the spice level too – hotter when it’s just for me or less spicy when I’m serving a group. Some of my favorite add-ins are garlic and feta cheese (not at the same time).

Serve this white bean dip with veggies or, my favorite, homemade pita chips. You can also use it as a sandwich or wrap spread for a tasty lunch.

Ingredients and Substitutions

• Cannellini beans (white kidney beans) – You can also substitute any other white beans.
• Olive oil – Adds a rich flavour. I also like to add an extra drizzle on top before serving.
• Fresh parsley – You’ll want this finely chopped.
• Lemon Juice – To add some zest to the flavour and smooth out the dip.
• Harissa paste – Spice it up! Harissa paste is a blend of many peppers and spices that give this dip an extra kick.
• Salt and Pepper – Add to taste based on your preference.
• Cumin – Rich and earthy with a hint of citrus cumin adds a depth of flavour to many dishes.

How To Make Harissa White Bean Dip

The best part about this white bean dip recipe is that it’s so easy to make. It literally comes together in under 5 minutes with just one step.

Put all ingredients in a blender and blend until smooth.  Serve with pita chips or veggie sticks.  

Bean Dip Topping ideas:

• Feta
• A drizzle of olive oil
• Chopped fresh parsley
• Extra harissa paste
• Pine nuts
• Pumpkin seeds
• Cashews
• Pistachios

How To Store Cannelli Bean Dip

Enjoy this white bean dip right after making or store in an airtight container in the fridge for up to 5 days. Since it lasts for several days it’s perfect for meal prep and to add to a packed lunch with some veggies or chips!

What variations can I make to this white bean dip recipe?

Several variations of this harissa bean dip are mentioned above and are based on your preferences. You can use this general recipe as a base and get creative. If you don’t have cannellini beans, you can substitute other white beans or even chickpeas. The heat can be adjusted to more or less based on the seasonings and harissa paste – if you want extra spice, feel free to top it with more harissa or peppers. You can also add garlic or other seasonings to taste.

how to turn harissa spice into paste:

I found harissa paste impossible to find in my area but luckily it is super easy to turn a harissa spice blend into a paste. To do this add equal parts water and oil to the spice blend to get it to a thicker consistency. I started with 1 tbsp of spice mix and then added 1 tbsp of water and 1 tbsp of olive oil and then blended until it was mixed.

Let it sit for about an hour so that the peppers and spices have time to rehydrate. If the paste is too thick add a little more water and olive oil. To thin, add a little more spice.

Then store it in the fridge to use in soups, marinades or salad dressings for up to a week.

Don’t Miss These Other Healthy Snack Recipes:

• Fresh Pico de Gallo
• Pumpkin Chocolate Chip Energy Balls
• Perfectly Roasted Pumpkn Seeds
• Cucumber Peach Salsa

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