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5 from 2 votes

Homemade Harissa Paste 

You can make a homemade Harissa paste using ingredients readily available in your spice rack.
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Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Sauces and Seasonings
Servings: 1 cup
Calories: 772kcal
Author: Corinne Schmitt

Equipment

  • pan
  • mortar or spice grinder
  • Bowl
  • Airtight container

Ingredients

  • 1 tablespoon paprika
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon cayenne powder
  • 1 tablespoon tomato paste
  • 3 teaspoons garlic paste
  • 2 tablespoons lemon juice
  • ⅓ cup olive oil

Instructions

  • Toast the cumin, coriander, and caraway seeds together in a pan. Continuously stir them for 2-3 minutes. 
  • Using a mortar or spice grinder, turn the toasted seeds into a fine powder.
  • Combine your powdered spices with the rest of your ingredients in a bowl. Then, stir the mixture until it reaches a paste-like consistency. 
  • Transfer your Harissa into an airtight container and keep it refrigerated to use for 2 to 3 weeks. 

Nutrition

Calories: 772kcal | Carbohydrates: 25g | Protein: 6g | Fat: 77g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 55g | Sodium: 150mg | Potassium: 766mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5873IU | Vitamin C: 26mg | Calcium: 192mg | Iron: 9mg