Spicy cannellini houmous
Serves: 6
![Spicy cannellini houmous](/uploads/media/720x770/00/6110-Spicy-cannellini-houmous.jpg?v=1-0)
Recipe photograph by Toby Scott
Spicy cannellini houmous
Recipe by Anna Glover
Chip and dip with our spicy cannellini houmous
Serves: 6
See more recipes
Nutritional information (per serving)
Calories
100Kcal
Fat
1gr
Carbs
14gr
Sugars
1gr
Fibre
6gr
Protein
6gr
Salt
0.1gr
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 x 400g tins cannellini beans
- 2 tbsp rose harissa paste (or regular harissa)
- 1 tsp rose harissa paste (or regular harissa)
- 1 tsp smoked paprika
- 1-2 garlic cloves (depending on size), crushed
- juice of 2 lemons
- a drizzle of extra-virgin olive oil
- 2 tbsp chopped coriander
Step by step
Get ahead
Keeps for 2-3 days in the fridge (minus the coriander topping).
-
Drain and rinse the beans. Tip into a food processor with 2 tablespoons of harissa, the smoked paprika, garlic and lemon juice. Blend until smooth. Season well.
-
Tip into a bowl, top with a teaspoon of harissa (or a drizzle of extra-virgin olive oil if you prefer) and sprinkle over the coriander. Serve with breads or crudités if you like.