Smoky Harissa Red Pepper Dip

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

14-ounce canned white beans, drained, rinsed ( about 1 ½ cups cooked) or sub chickpeas

½ to 1 cup roasted red bell pepper (out of a jar, rinsed, drained well)

2 garlic cloves

1 tablespoon harissa paste, more to taste

½ teaspoon salt, more to taste

½ teaspoon smoked paprika

½ teaspoon ground cumin

½ cup pumpkin seeds, pistachios or cashews ( or sub ¼ cup tahini paste)

Garnish: ½ cup feta cubes (diced small), drizzle olive oil, 2 tablespoons pistachios, 1 teaspoon cumin seeds, fresh mint leaves

Directions at feastingathome.com

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