Homemade Harissa Paste
You can make a homemade Harissa paste using ingredients readily available in your spice rack.
Servings: 1 cup
Calories: 772kcal
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
- 1/3 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