Smoky Harissa White Bean & Roasted Pepper Protein Dip with Homemade Za'atar Pita Chips

Need a protein-packed appetizer that whips up faster than delivery arrives? This fiery North African-inspired dip combines pantry staples with bold flavors. Silky white beans and Greek yogurt create the ultimate creamy base, while harissa paste and charred peppers bring the heat. Scoop it up with homemade za'atar-spiced pita chips for crunch satisfaction.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Ingredients

• 1 (15 oz) can cannellini beans, drained
• 1/2 cup roasted red peppers (jarred)
• 1/3 cup plain Greek yogurt (full fat)
• 2 tbsp harissa paste
• 1 garlic clove
• 2 tbsp lemon juice
• 1 tsp smoked paprika
• 3 tbsp olive oil (divided)
• 2 whole wheat pitas
• 1 tbsp za'atar seasoning
• Salt to taste
• Chopped parsley (garnish)

Instructions

1. Preheat oven to 400°F (200°C). Cut pitas into triangles.
2. Toss pita chips with 1 tbsp olive oil and za'atar. Bake 8-10 mins until golden.
3. In food processor, combine beans, peppers, yogurt, harissa, garlic, lemon juice, and paprika.
4. Blend until smooth, streaming in 2 tbsp olive oil.
5. Season with salt to taste—the dip should be boldly flavored.
6. Transfer to bowl and swirl surface with back of spoon.
7. Drizzle with extra harissa and olive oil for visual appeal.
8. Garnish with chopped parsley and paprika dusting.
9. Serve warm or chilled with crispy za'atar pita chips.
10. Optional: Top with crumbled feta for extra protein.

Chef's Note

For maximum flavor depth, briefly sauté harissa paste in 1 tsp olive oil before blending to unlock its aromatic oils.

Make-Ahead Tips

Dip keeps refrigerated 4 days; chips stored airtight 3 days. Re-crisp chips at 350°F for 3 mins.

Substitutions

Sub tahini for yogurt (vegan option) • Use chickpeas for white beans • Store-bought pita chips save time • Sriracha for harissa (adjust quantity)