Last Updated on August 5, 2026 by Tanya
This harissa and white bean dip is a creamy, flavourful dip that perfectly balances smoky, spicy harissa with the smoothness of blended white beans. This dip is a delicious alternative from the classic vegan favourite ‘Hummus’ (which I absolutely adore, but is nice to have other options!).This dip is velvety, creamy, and satisfying, and is rich without being too heavy.
I created this dip when I wanted something with a bit more smoky heat than my usual hummus — harissa paste does all the heavy lifting here, turning a simple can of white beans into something that tastes like it took way more effort than it actually did. Roasting the cauliflower alongside it was a happy accident — I had a head of cauliflower that needed using up, and the charred, smoky edges turned out to be the perfect textural contrast to the smooth dip.
It is perfect for serving with fresh veggies such as carrots or cucumbers, crackers, or pitta bread, making it an ideal snack, or side dish. I topped this tasty dip with roasted cauliflower and they went together beautifully! Packed with plant-based protein, this dish is as nutritious as it is tasty, offering a delightful combination of textures and flavours. And if you are looking for more colourful dips to add to your spread, my Beetroot and Coconut Yoghurt Dip is another bright, vibrant option that always gets noticed on a table!
Ingredients
- Cauliflower- Cauliflower has become a superstar ingredient in the plant-based world, thanks to its versatility and ability to take on bold flavours. In this recipe, we roast the cauliflower perfection and serve it on the harissa and white bean dip. The cauliflower is tossed with olive oil, salt, paprika and cumin before being roasted until golden and slightly charred.
- Cannellini beans- Cannellini beans used in this recipe, but these can also be substituted with butter beans. These beans are high in protein, and provide a creamy, smooth texture when blended.
- Harissa paste- Harissa is a North African chili paste that adds bold, spicy, and smoky notes to any dish. Made from a blend of dried chilies, garlic, olive oil, and spices, harissa is a versatile ingredient that can be used in many dishes
- Smoked paprika- Smoked paprika has a distinctive smoky, earthy flavour that pairs well with the harissa in this dip
- Lemon juice- Lemon juice helps balance the spiciness of the harissa, enhancing the overall flavour profile and keeping the dip fresh and vibrant
To serve, you can drizzle some olive or chilli oil, and sprinkle of fresh herbs like fresh coriander and dill, pine nuts and white or black sesame seeds. I would recommend all of these if you can! This dip can be enjoyed alone, with raw veggies (such as carrot sticks), crackers or pitta bread.
If you loved this recipe may also like to check out my Smashed Potatoes with Muhammara Dip recipe!
FAQs
This varies by brand, so it’s worth tasting your harissa first and adjusting the amount to your preferred spice level — start with less and add more to taste.
Yes — the dip is delicious on its own as a spread or dip for vegetables, crackers, or pitta bread
A food processor gives the smoothest result, but a good blender or even a fork and some elbow grease will also work for a slightly chunkier dip!
Store in an airtight container in the fridge for up to 5 days. The roasted cauliflower is best stored separately and reheated before serving.
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Ingredients
Harissa and White Bean Dip
- 1 can cannellini beans, rinsed well and drained
- 2 tablespoon Harissa paste
- 1 teaspoon Salt
- 2 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2-3 garlic cloves
- 1 tablespoon Fresh lemon juice
Roasted Cauliflower
- ½ head cauliflower, cut into florets
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 tablespoon Smoked paprika
- 1 tablespoon Cumin
To serve
- Optional toppings: Fresh coriander, Fresh dill, Pine nuts, Black sesame seeds, Chilli oil
Instructions
- Preheat oven to 200℃. On a baking sheet, add the cauliflower florets, olive oil, salt, paprika, and cumin. Toss well to evenly coat.
- Transfer to the oven and roast for around 15 minutes. Toss and roast another 10 minutes, until brown and outside starting to become soft. Leave to cool
- Place the drained white beans, harissa paste, salt, smoked paprika, cumin, garlic cloves and lemon juice in food processor. Blend until smooth.
- Spread the dip in a shallow bowl. Add the roasted cauliflower.
- Add optional toppings: Fresh coriander, Fresh dill, Pine nuts, Black sesame seeds, Chilli oil
