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Spicy cannellini houmous
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Spicy cannellini houmous
Recipe by Anna Glover
Chip and dip with our spicy cannellini houmous
Serves: 6
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
100Kcal
Fat
1gr
Carbs
14gr
Sugars
1gr
Fibre
6gr
Protein
6gr
Salt
0.1gr
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
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.