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Harissa Red Pepper Dip

Shop-bought dips might have a pretty bad rap when it comes to nutrition, but this one's super quick, easy, flavour-rich and nutrient-dense. As well as being completely foolproof - just grab the ingredients, blend and serve.

The creamy hazelnuts have also been shown to help manage our blood cholesterol, which is linked with lowering your risk of heart disease - flavour and health in one!

Perfect for packing into your lunchbox now we're back at work or on-the-go, so you've always got something on the side for your microbes. And oh so tasty with my spiced chickpea and sesame seed crackers. Recipe for that in my book Eat Yourself Healthy (pg 245), which I’m so happy to see both Sainsbury’s and Tesco are now stocking and spreading the gut message far and wide!


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harissa red pepper dip
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.


Step 1

If you're using un-toasted hazelnuts, pan-fry the hazelnuts for around 2 minutes until lightly brown.

Step 2

Set aside 5 or so whole hazelnuts for decoration.

Step 3

Using a blender, blitz all the ingredients for about a minute until they form a smooth paste.

Step 4

Serve topped with hazelnuts and enjoy!

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