Homemade Harissa

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2 min read
Summary

Sauces, dressings, and spreads can uplift just about any meal. And, when you make them with whole plant-based foods, they can elevate the meal in both flavor and nutrition. Harissa is a smoky and peppery paste with origins in Tunisia and Algeria. The beauty of harissa is that you can alter the heat depending on which types of peppers you use. For example, substitute more bell peppers for the pasilla peppers if you prefer no spice or use the pasilla peppers if you like a little spice. If you love it hot, add a little cayenne pepper. Make harissa paste for the week and rub it on tofu, add it to soups or mix it with yogurt to make a dressing or sauce.

Yields6 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

Harissa Paste
 2 medium organic red bell pepper (stem and seeds removed, cut in half)
 4 organic dried pasilla peppers (or other peppers of choice, see Chef’s Notes)
 2 tbsp organic tomato paste (BPA-free canned)
 3 medium garlic cloves (peeled)
 1 tsp ground caraway (or ground fennel seeds)
 1 tsp ground coriander
 1 ½ tsp ground cumin
 2 tsp smoked paprika
 2 tbsp freshly squeezed lemon juice
 ½ tsp salt (optional) + 1/4 tsp as needed
Additional Dressing Ingredients
 2 tbsp tahini
 34 tbsp lemon juice (freshly squeezed)

Directions

1

Make the harissa paste by first roasting the bell peppers: Preheat oven to 450 degrees F and line a baking sheet with parchment paper.

2

Place the cut side of the bell pepper down on the baking sheet.

3

Roast for 20 minutes or until slightly charred on top.

4

Meanwhile, rehydrate the dried pasilla chile peppers by adding boiling water to them in a medium to large bowl. Add enough water to cover them and let them sit for 20 minutes.

5

Remove the bell peppers from the oven, immediately transfer them to a bowl then cover the bowl with a lid or plate to allow them to steam for 5 minutes. Drain the dried pasilla peppers and set aside.

6

After 5 minutes, remove the lid or plate from the bell peppers, peel off the skin, and discard.

7

Place the bell peppers, pasilla peppers and remaining ingredients in a food processor and blend until smooth.

8

Add the tahini and 3 tablespoons of lemon juice. Blend until all of the ingredients are combined.

9

Taste for additional lemon juice or other seasonings of choice (more paprika for smoky flavor, more garlic for garlic flavor, or more tahini for sesame seed flavor).

Chef's Notes

Substitutions
If you’re unable to find red bell peppers, use orange, yellow or green bell peppers.

In place of lemon juice, try organic apple cider vinegar.

Pasilla Peppers
Pasilla chile peppers can be mildly spicy. You could also use dried ancho chiles in their place or experiment with other chili peppers if you enjoy a little more spice!

How to use harissa paste
Stir a tablespoon or two of the paste to add flavor and spice to soups and stews.

Rub the paste on tofu, tempeh, or eggplant before grilling.

Add a tablespoon of paste to yogurt or tahini to make a salad dressing (add water for a thinner consistency) or dipping sauce.

Blend it into veggie burgers.

Prep Ahead

Roast the red peppers ahead of time and store in an airtight container in the refrigerator for up to 3 days.

Rehydrate the pasilla chili peppers ahead of time; store in an airtight container in the refrigerator for up to 2 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.

Ingredients

Harissa Paste
 2 medium organic red bell pepper (stem and seeds removed, cut in half)
 4 organic dried pasilla peppers (or other peppers of choice, see Chef’s Notes)
 2 tbsp organic tomato paste (BPA-free canned)
 3 medium garlic cloves (peeled)
 1 tsp ground caraway (or ground fennel seeds)
 1 tsp ground coriander
 1 ½ tsp ground cumin
 2 tsp smoked paprika
 2 tbsp freshly squeezed lemon juice
 ½ tsp salt (optional) + 1/4 tsp as needed
Additional Dressing Ingredients
 2 tbsp tahini
 34 tbsp lemon juice (freshly squeezed)

Directions

1

Make the harissa paste by first roasting the bell peppers: Preheat oven to 450 degrees F and line a baking sheet with parchment paper.

2

Place the cut side of the bell pepper down on the baking sheet.

3

Roast for 20 minutes or until slightly charred on top.

4

Meanwhile, rehydrate the dried pasilla chile peppers by adding boiling water to them in a medium to large bowl. Add enough water to cover them and let them sit for 20 minutes.

5

Remove the bell peppers from the oven, immediately transfer them to a bowl then cover the bowl with a lid or plate to allow them to steam for 5 minutes. Drain the dried pasilla peppers and set aside.

6

After 5 minutes, remove the lid or plate from the bell peppers, peel off the skin, and discard.

7

Place the bell peppers, pasilla peppers and remaining ingredients in a food processor and blend until smooth.

8

Add the tahini and 3 tablespoons of lemon juice. Blend until all of the ingredients are combined.

9

Taste for additional lemon juice or other seasonings of choice (more paprika for smoky flavor, more garlic for garlic flavor, or more tahini for sesame seed flavor).

Notes

Homemade Harissa