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
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Ingredients
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3 cups
cooked canellini beans
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1/3 cup
lemon juice
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3/4 teaspoon
salt
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1 teaspoon
ground cumin
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4 to 6 tablespoons
harissa
Directions
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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!
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