Sun-Dried Tomato Harissa Dip

Notes: If your harissa is loose, you own’t need as much olive oil for the drizzle. Also, every Harissa is different so taste and add more into the dip if needed. I used Lamiri Harissa 

Prep/Cook Time: 5-10 minutes

Ingredients 

400g Jarred Cannellini Beans

2 Tsp Harissa 

40g Sundried Tomatoes, drained 

1 Garlic Clove, peeled

2 Tbsp Tahini 

½  Lemon, juiced

¼ Tsp Ground Cumin 

2 Tbsps Olive Oil 

For the Drizzle:

1 Tsp Harissa 

1 Tbsp Olive Oil 

Method: 

1. Drain the beans, keeping the aquafaba (bean liquid). Add all the ingredients into a blender and blend until completely smooth - if its too thick, add a splash of the aquafaba and blend again until it reaches a fluffy and creamy dip consistency. Taste and season with salt. 

2. Stir together the ingredients for the drizzle, serve the dip into bowls and drizzle over the harissa.