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PREP TIME
20 Minutes
COOK TIME
0 Minutes
RATING
Chef Susur Lee’s Harissa, Date & Pine Nut Dip
Re-create Chef Susur Lee’s recipe at home! Inspired by the flavours of Tunisia, this dip pairs perfectly with Tostitos® Rounds tortilla chips.
INGREDIENTS
- 1 tbsp crushed coriander seeds
- 8 tbsp harissa
- 1 cup pitted dates
- 1 cup raisins (soaked in hot water overnight, reserve water)
- 3 tsp salt
- 5 tbsp white vinegar
- 1 cup pine nuts
- Pomegranate seeds for garnish
HOW TO MAKE
- Add crushed coriander to a small saucepan, toast until golden. Add Harissa, heating until mixture starts to bubble. Remove from heat, set aside.
- In a blender, add dates, soaked raisins, ½ cup of raisin juice, salt and white vinegar. Blend until smooth.
- Transfer blended sauce to a large mixing bowl. Stir in Harissa, sesame seed mixture. Stir in pine nuts.
- Garnish with pomegranate seeds.
- Serve with Tostitos® Rounds tortilla chips.
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