This White Bean Dip is loaded with Harissa Paste and topped with a crispy chorizo crumb. It’s smoky, spicy, creamy and all round DELICIOUS!

If you’re looking for a new dip to add to your list of faves, look no further. This dip takes a simple can of cannellini beans and turns them into an explosively delicious dip. Follow me…

overhead shot of dip in small red bowl surrounded by toasted ciabatta

Chorizo Crumb

Before we get into the dip itself, I’ll start by showing you a super simple, yet incredibly tasty dip garnish – the chorizo crumb. This works amazingly with this dip in particular for a few different reasons:

Harissa – The main star of the show in this dip is the harissa, and chorizo compliments this so beautifully. Both chorizo and harissa are smoky and spicy.
Texture – The dip itself is very smooth, so the chorizo crumb offers a nice difference in texture.
Oil – Typically I’d drizzle olive oil over a dip like this to serve, but chorizo is packed with a lot of fat. When you render it down you can use the excess oil to garnish!

Process shots: add crumbled chorizo and oil to pan (photo 1), gently fry until the fat renders and the chorizo is crisp (photo 2).

Spicy White Bean Dip

Harissa Paste

This is the heart and soul of the dip. Its base is roasted red peppers and Baklouti peppers, and is packed with various different spices. You’ll find Harissa paste in most UK supermarkets, alongside ‘rose’ Harissa paste which also works well (made with rose petals!).

Cannellini Beans

Cannellini beans are typically used in most white bean dips, and that’s what we’re going with here. In reality though you can use most white beans, just make sure they’re canned and not dried.

Process shots: add beans, harissa, lemon juice, olive oil, smoked paprika, cumin, garlic, s&p to food processor (photo 1), blitz until smooth (photo 2).

Serving Harissa White Bean Dip

Once the dip is nice and smooth just scrape into a serving bowl. From there just make some waves with a spoon, drizzle over chorizo oil then sprinkle over the crispy chorizo. I also like a few pinches of fresh parsley if I’ve got that on hand too (totally optional).

Toasted Ciabatta

To serve I usually do this as an appetizer with some toasted ciabatta. To toast the ciabatta just lightly brush with olive oil and place in a scorching hot griddle pan until lightly charred on both sides. Pita chips or tortilla chips would also work well!

You’ll also want to serve this at room temp, like you would hummus.

Can I make this ahead of time?

Yep! Just leave off the chorizo crumb until serving. Tightly store in the fridge until needed then bring to room temp before serving.

For a similar delicious dip check out my Roasted Red Pepper Feta Dip!

Alrighty, let’s tuck into the full recipe for this harissa white bean dip shall we?!

How to make Harissa White Bean Dip (Full Recipe & Video)

If you loved this Harissa Dip Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

HI Chris!
I had a family gathering and as always, I try to make new and varied dishes for the appetizer bar, which always draws curiosity from my non-foodie extended family. I love Harissa, and suspected some others did too, but never thought it would be such a hit. I should have doubled the recipe. Even the kids loved it.
I didn’t have cannellini, so I replaced with garbanzo. Also, I made my family’s traditional Mexican flour tortillas using pork lard for the fat—-they are fluffy, a tiny bit thick and chewy. Perfect for this dip.
There were no leftovers. Excellent recipe.
Thanks, Carol

Harissa White Bean Dip

Chorizo Crumb