Adapted from Whole Bowls by Allison Day. I love Allison's shortcut harissa recipe using tomato paste and dried chilis. I also added coriander seed to the mix and toast all the spices before grinding them.
Prep Time 15minutes
Total Time 15minutes
2 1/2teaspoonscumin seeds
2large clovesgarlic(or 3 small cloves), peeled
1Tablespooncrushed red chili flakes
1Tablespoonfreshly squeezed lemon juice
1/4cupextra virgin olive oil
In a small sauce pan over medium heat, gently toast the caraway, coriander and cumin seeds until fragrant, about 3-4 minutes. Stir them occasionally and do not walk away, as they can quickly scorch.
Cool spices, then finely grind them together. Here's how I grind spices.
In a food processor fitted with the blade attachment, pulse the garlic until minced.
Stop the processor and add the ground spices, chili flakes, paprika, lemon juice, tomato paste and olive oil. Blend together, scrape sides of the processor and blend again until a smooth paste.
Transfer the harissa to a clean glass jar. Cover and store in the refrigerator.
Harissa will keep, refrigerated, for two weeks, or frozen, for up to 2 months. When I don't want to dirty my food processor, I make the harissa in my mortar and pestle. It requires a little more effort, but works just as well.