Smoky Harissa White Bean Dip Recipe
This Smoky Harissa Red Pepper Dip is made with white beans and topped with pistachios, cumin seeds and optional feta. A simple party appetizer that comes together in 10 minutes flat.
How to Make the Best Smoky Harissa White Bean Dip
This Smoky Harissa White Bean Dip is a showstopper appetizer that looks impressive but comes together in just 10 minutes. The combination of creamy white beans, smoky roasted red peppers, and spicy harissa creates a flavor-packed base that’s both satisfying and addictive. It’s the perfect dip to bring to your next gathering or to enjoy as a quick snack.
What sets this dip apart is the warm pistachio and cumin seed topping drizzled with olive oil, along with optional cubes of salty feta cheese. These toppings add wonderful textural contrast and elevate the dish from a simple hummus-style dip to something truly special. The torn fresh mint leaves add a bright, aromatic finish that ties everything together.
Whether you’re hosting a party, looking for a healthy snack, or need a quick appetizer for unexpected guests, this North African-inspired dip delivers big flavors with minimal effort. Serve it with warm pita bread, crispy chips, or fresh vegetable crudités for a crowd-pleasing starter.
Smoky Harissa White Bean Dip
This Smoky Harissa Red Pepper Dip is made with white beans and topped with pistachios, cumin seeds and optional feta. A simple party appetizer that comes together in 10 minutes flat.
Ingredients
Dip Base
Topping
Instructions
Make the Dip
- Place the white beans (rinsed and drained), bell pepper (start with ½ cup), garlic cloves, harissa paste, salt, smoked paprika, cumin, and pumpkin seeds in a food processor. Pulse until smooth.
- Taste and adjust salt and heat, adding more harissa paste if you prefer more spice.
- Transfer dip to a serving bowl.
Add Toppings
- Garnish the dip with small cubes of feta cheese if desired.
- Heat the olive oil in a small pan over medium heat. Add the pistachios and warm gently for about 3 minutes. Add the whole cumin seeds and toast for 1 minute, stirring constantly.
- Spoon the warm pistachio mixture over the feta and scatter with torn mint leaves.
Serve
- Serve immediately with pita, chips, crackers, or fresh vegetables.
Notes
- This dip can be made ahead and refrigerated for up to one day before serving.
- You can substitute chickpeas for the white beans if preferred.
- For a nut-free version, substitute ¼ cup tahini paste for the pumpkin seeds.
- Whole caraway seeds make a nice alternative to cumin seeds for the topping.
