Harissa red pepper dip

serves 4


My favourite harissa red pepper dip.

Homemade dips are one of my fridge essentials and it’s not all about the dipping! You can use them as spreads, dressings, sauces, fillings – I add them to just about anything.

Broken up seeded crackers with small bowls of harissa red pepper dip

5 Plant Points


  • 180g hazelnuts, toasted
  • 360g jar of roasted peppers, drained
  • 1 tsp cumin seeds
  • 1 tsp honey, or sweetener of choice
  • 1 tsp harissa
  • 2 tsp fresh lemon juice
  • ½ tsp salt
  • A pinch of black pepper


  1. If you're using un-toasted hazelnuts, pan-fry the hazelnuts for around 2 minutes until lightly brown.
  2. Set aside 5 or so whole hazelnuts for decoration.
  3. Using a blender, blitz all the ingredients for about a minute until they form a smooth paste.
  4. Serve topped with hazelnuts and enjoy!


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