This smoky, fragrant spread is great on wraps or sandwiches, over pasta or rice, as an enhancement to soups or stews, or as a dip for toasted pita and fresh vegetables. With so much flavor coming from both the harissa and seasonings we add, it’s an impressive no-brainer recipe. Because of the bean base, this spread will remind you of flavored hummus dips. It’s creamy and scented with some of the same seasonings hummus calls for. The harissa adds the smoky, fragrant elements that makes it special. If you’re not familiar with harissa or had a chance to sample how delicious it is, it’s a Tunisian chili paste made of simple ingredients like Guajillo and Aji Amarillo chile peppers, roasted red peppers fresh garlic, citrus, vinegar and spices. It’s available at most stores now, but the heat on this condiment varies greatly, so to customize heat levels, we make our own. We have provided a Rose Pedal Harissa (or Traditional) on our Blog Page. https://pepperandsaltkitchen.com/our-blog/
This makes approximately 3 cups Rose Petal Harissa White Bean Spread.
- 1 can organic cannellini beans, drained and rinsed
- 1/3 C olive oil
- 2 T lemon juice
- 2 cloves fresh garlic
- 1/3 C harissa (homemade or store bought)
- 1/4 C roasted red peppers
- 1 tsp toasted cumin, ground
- 1 T Spanish smoked paprika
- 1/2 tsp Kosher salt
- 1/2 tsp cracked black pepper
- 3 T toasted walnuts, chopped (or toasted pine nuts or toasted pepitas)
- 1/4 cup organic Italian parsley, chopped
- 2 T organic mint, chopped
In your blender add cannellini beans, olive oil, lemon juice and garlic. Blend until smooth. Add harissa, red bell peppers, cumin, paprika, salt and pepper. Blend so all ingredients are well incorporated and consistency is smooth. Transfer to a bowl and garnish with chopped walnuts, parsley and mint. Serve with toasted pitas triangles, marinated cheese, crisp vegetables like cucumber, radish, blanched chilled green beans, roasted or raw cauliflower.