This creamy, smoky, and full-flavoured dip is the perfect crowd-pleaser for any gathering. Easy to make—just blend the ingredients together and watch your guests keep coming back for more!
Makes approx. 1 1/2 cups
325g jar El Navarrico haricot beans, drained
1 Tbsp Sabato Julie Le Clerc spicy harissa
2 cloves garlic, crushed
¼ cup crème fraiche
2 Tbsp extra virgin olive oil (EVO), plus extra to serve
1 Tbsp Pons or Capirete sherry vinegar
La Chinata smoked paprika, to garnish
Torres potato chips, to serve
Add all of the ingredients to a food processor. Process until smooth. Taste and adjust seasoning with salt and pepper to your liking. Scoop into a bowl and garnish with a drizzle of EVO and a sprinkling of smoked paprika. Serve with potato chips on the side, to dip.
Recipe by Julie Le Clerc
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