Abby Hocking / Food & Wine
Active Time
45 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 8

This tasty bean dip from Food & Wine’s Paige McCurdy-Flynn gets a jolt of heat from homemade harissa. It’s delicious served with warm za’atar-dusted pita bread. Slideshow: More Bean Dip Recipes

How to Make It

Step 1    

In a large pot, cover the soaked and drained navy beans with water. Add 2 tablespoons of salt and the bay leaves and bring to a boil. Simmer over low heat until the beans are tender, about 1 hour. Drain and discard the bay leaves.

Step 2    

Meanwhile in a food processor, pulse the soaked and drained árbol chiles with 1/4 cup of the olive oil, 1 garlic clove, 1 tablespoon of salt and 1 teaspoon each of the cumin and coriander until a paste forms. Transfer the harissa to a small bowl. Clean out the food processor.

Step 3    

In a large saucepan, heat 2 tablespoons of the olive oil over moderate heat. Add the onions, the remaining 9 garlic cloves and the Fresno chile and cook, stirring occasionally, until the onions start to brown, about 15 minutes. Add the tomatoes, beans, parsley, 1 tablespoon of harissa, the lemon juice and the remaining 1 teaspoon each of cumin and coriander. Season with salt and cook, stirring occasionally, until thickened, about 15 minutes. Add more harissa, if desired. Let cool slightly.

Step 4    

In the food processor, add one-third of the bean mixture and 2 tablespoons of the olive oil and process until smooth, about 2 minutes. Transfer to a serving bowl. Repeat in 2 more batches with the remaining beans and olive oil. Drizzle with more olive oil and garnish with cumin, coriander, parsley and harissa. Serve with pita bread, crudités and lemon wedges.

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