Ingredients

The following ingredients have 4 Servings
  • 14-ounce canned white beans, drained, rinsed ( about 1 1/2 cups cooked) or sub chickpeas
  • 1/2-1 cup roasted red bell pepper (out of a jar, rinsed, drained well)
  • 2 garlic cloves
  • 1 tablespoon harissa paste, more to taste
  • 1/2 teaspoon salt, more to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2  cup pumpkin seeds, pistachios or cashews ( or sub 1/4 cup tahini paste)

Instruction

  • Place the white beans (rinse & drain), bell pepper ( start with 1/2 cup), garlic clove, 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 like).
  • Place in a bowl. Garnish the dip with cubes of feta (cut them small).
  • Heat the olive oil in a pan, add the pistachios and gently warm, about 3 minutes, add 1 teaspoon cumin seeds (whole caraway is nice too) and warm 1 minute, stirring, toasting.  Spoon this over the feta, and scatter with torn mint leaves.
  • Feel free to make this ahead and refrigerate up to one day before serving.
  • Serve with pita, chips, crackers, veggies, etc.