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Rose Harissa recipes just too tasty to miss

Rose Harissa..who knew it was so good 

What can I say, we seem to be ever so slightly obsessed with Rose Harissa at the moment. Half term took on a theme in the kitchen which basically consisted of me cooking just about every meal with the stuff, odd you may be thinking at this point… and, well you may be right, but as I followed my nose and chucked this delicious, fiery (without burning the roof of your mouth off) paste into every meal, I have to say we had a few wins and everyone was begging for more (one child has taken a jar to school with her as she said eating pasta without it just wouldn’t do any more !).

So I thought I would share two of the super easy recipes which we ate on repeat cos they are just so deeeelicious. If you can’t hack the heat (of the harissa that is) just start with a small amount, I don’t like really spicy food but have found myself putting this rose harissa paste on everything from scrambled eggs to avocado on toast, stirfries and pretty much everything else we have eaten over the past few weeks apart from chocolate puds obviously, althouth thinking about it chocolate and chilli go so well together maybe thats one more area to try this weekend !! ?

 

Two new recipes for you

Keep scrolling as there is another yummy one after this !

[cooked-recipe id="41547"]
(recipe not found or in draft status)

Butterbean and rose harissa hummus

Yields3 Servings

With only a handful of ingredients, this dip is so simple to make and really tasty. You can pretty much throw it together out of store cupboard ingredients so it makes a great healthy snack or to add to a lunchtime buddha bowl with loads of left over veggies.

Ingredients you will need
 1 x 210g can butter beans, drained (or you could use chickpeas)
 1 tsp cashew nut butter
 1 tsp rose harissa paste
 1 tbsp lemon juice
 1-2 tbsps rapeseed oil (or olive oil would be fine too)
 1/3 cup chopped parsley
 a pinch of salt to taste

This is were I buy my Rose Harissa they also sell it in other supermarkets, its so yummy you may want to buy 2 !

1

Pop the butterbeans in a blender first and blend until they are fairly well chopped up.

2

Then add in the cashew nut butter, rose harissa, lemon juice and rapeseed oil and blend again until the dip starts to come together.

3

Scrape down the sides and check the taste, add in a bit more lemon juice or oil if needed and salt to taste.

4

Lastly throw in the chopped parsley and give it another whizz and your dip is good to go.

5

It's delicious in an avocado sandwich, along side a bowl of hot or cold veggies or with a plate of salad. It has been know to travel on the bus to school with a few pitta breads, what can I say we seem to be obsessed !! ♥️

Ingredients

Ingredients you will need
 1 x 210g can butter beans, drained (or you could use chickpeas)
 1 tsp cashew nut butter
 1 tsp rose harissa paste
 1 tbsp lemon juice
 1-2 tbsps rapeseed oil (or olive oil would be fine too)
 1/3 cup chopped parsley
 a pinch of salt to taste

Directions

1

Pop the butterbeans in a blender first and blend until they are fairly well chopped up.

2

Then add in the cashew nut butter, rose harissa, lemon juice and rapeseed oil and blend again until the dip starts to come together.

3

Scrape down the sides and check the taste, add in a bit more lemon juice or oil if needed and salt to taste.

4

Lastly throw in the chopped parsley and give it another whizz and your dip is good to go.

5

It's delicious in an avocado sandwich, along side a bowl of hot or cold veggies or with a plate of salad. It has been know to travel on the bus to school with a few pitta breads, what can I say we seem to be obsessed !! ♥️

Butterbean and rose harissa hummus

you are what you eat so why not be hot ?

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2 Comments

  1. Delicious recipes. Just a quick question…,can I substitute peanut butter for cashew nut butter in the hummus?

  2. definitely ? xo

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