This Saturday morning I woke up to a lovely surprise. My black eyed bean with harissa dip I created a few weeks ago which was inspired by the dish of “feijão fradinho” my grandmother used to make, was published on the Saturday Cook supplement of one of the papers I favour the most: The Guardian. Here’s below the recipe for this delicious dip.
Black eyed bean & harissa dip
400g can of black-eyed beans, drained
1 garlic clove
½ small red onion
30g flat-leaf parsley
½ tsp harissa paste, or to taste
Juice of ½ a lemon
2 tbsp extra virgin olive oil
1 Place the solid ingredients in the food processor, followed by the lemon juice and olive oil. Whizz until it resembles a coarse yet homogeneous paste.
2 Season to taste, scoop into a bowl and serve with toasted sourdough bread.