- 540 ml can of white kidney beans; drained and rinsed
- 2 tbsp lemon juice
- 1 tbsp of harrisa paste
- ⅓ cup olive oil
- ¼ cup fresh parsley; stems removed
- ½ tsp salt
- ½ tsp ground cumin
Add all of the ingredients to a blender and blend until smooth.
Serve with pita chips or veggie sticks.
Can’t find harissa paste? Use harissa spice or powder and add a ½ cup water and a ½ cup of olive oil, mix and let stand for 1 hour.
Keywords: white kidney beans, dips, appetizers, snacks