Harissa
North African fiery red chilli paste with roasted peppers, cumin and caraway — the essential condiment.
Total time
45 min
Prep
40 min
Cook
5 min
Difficulty
easy
Cuisine
Mediterranean
vegetarianvegangluten-free
Ingredients
8dried red chillis, soaked in hot water 30 minutes
2red peppers, roasted and peeled
4 clovesgarlic
1 tspground cumin
1 tspcaraway seeds
1 tspcoriander seeds
1 tspsalt
4 tbspextra virgin olive oil
2 tbsplemon juice
Instructions
1
Toast cumin, caraway and coriander seeds in a dry pan until fragrant, grind coarsely.
2
Drain soaked chillis, squeeze out excess water.
3
Blend chillis, roasted peppers, garlic and ground spices.
4
Add olive oil and lemon juice while blending.
5
Blend until smooth paste forms.
6
Season generously with salt.
7
Store in a jar covered with a layer of olive oil.
8
Keeps in the fridge for 2 weeks.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
159
Protein
1.5g
Fat
14.4g
Carbs
7.5g
Fiber
2.6g
Sodium
483mg
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