Anti Inflammatory Harissa & Orange White Bean Dip with Veggie Dippers
This creamy, vibrant dip is the kind of thing that disappears fast at a gathering — bold from harissa, bright from fresh orange and lemon juice, and grounded by earthy cumin and turmeric. White beans blitz into a silky, hummus-like base that carries every layer of flavor beautifully, while a generous drizzle of extra virgin olive oil on top makes it look as good as it tastes. Turmeric and olive oil are two of the most well-regarded ingredients in an inflammation-conscious kitchen, and here they show up together without any effort on your part — they're just part of what makes this dip so good. The colorful spread of carrots, cucumber spears, red bell pepper, and broccoli florets isn't just pretty; it means every scoop comes with a hit of fresh vegetables that pull their own weight nutritionally. Everything comes together in a food processor in just a few minutes, and the recipe serves six, making it an easy win for a crowd or a week of smart snacking. There's no dairy, no refined ingredients, and nothing processed hiding in the lineup — just whole, purposeful food that genuinely tastes like a treat.
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Learn more →Ingredients
6 servings
For the dip
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 3 tbsp harissa paste
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 1 tsp orange zest (from about ½ orange)
- 2 tbsp fresh orange juice
- 2 cloves garlic, roughly chopped
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed to loosen
For the veggie dippers
- 2 medium carrots, cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced into strips
- 4 oz broccoli florets
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- ¼ tsp smoked paprika, for garnish (optional)
Instructions
- 1
Add the drained white beans, harissa paste, 3 tbsp olive oil, lemon juice, orange zest, orange juice, garlic, cumin, turmeric, salt, and black pepper to a food processor.
- 2
Process on high for about 60 seconds, until the mixture is mostly smooth. With the machine running, add water 1 tbsp at a time until the dip is creamy and spreadable, with a consistency similar to thick hummus. Scrape down the sides as needed.
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