creamy harissa beany dip
everyone including my mum loves a dip, so this is a spicy white bean dip that I’ve made purely because my mum asked for it. 🔥
it involves a confit garlic and rosemary, which basically means fry it fancy oil. i think this might change your dip game. so make it.
SERVES 4 PEOPLE
5 min prep + 7 min cooking = 12 minutes
INGREDIENTS:
300g drained white beans (cannellini, I got mine from @boldbeanco)
4 garlic cloves
2 sprigs of fresh rosemary (off stalks)
6 tbsp extra virgin olive oil
4 tbsp runny tahini
1 tbsp rose harissa paste
juice of 1 lemon
3 ice cubes
salt
crispy chilli oil (to finish)
flat bread (to serve)
METHOD:
We’re gonna do what’s called a “confit”, which means frying things gently in oil, so get a small saucepan on medium heat. Add 4 tbsp of the extra virgin olive oil, and then chuck in the garlic cloves whole, as well as the rosemary leaves. Let them heat up and start to crisp up and turn golden. Also please stir it to make sure everything’s evenly coated and fried.
Let the oil cool down before adding that and the rest of the ingredients, except the ice, to a food processor. Blitz it up until combined and thick, then add the ice cubes in. This will help the dip go airy and smooth. Season the dip to your taste with salt and more lemon juice if needed.
Serve in a nice bowl or on a nice plate and drizzle with crispy chilli oil if you fancy it, or just extra virgin olive oil and salt. Tuck in with a flatbread and thank me later.