Arrange the hot peppers and head of garlic on a baking sheet.
Baking pan
2
Roast the hot peppers and head of garlic whole in a hot oven (200°C / 390°F) 20–25 minutes, turning, until the skin is blackened and the flesh completely soft.
⚙ Oven roastingOvenBakeware
💡Give it room in the pan: crowded vegetables steam instead of browning.
3
Transfer to a bowl, cover tightly and leave 10 minutes.
Bowl
💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4
Peel off the charred skin and drain off the liquid.
Colander
5
Peel the roasted garlic cloves.
To assemble
6
Grind the peppers in a food processor with the roasted garlic cloves, cumin, cilantro, caraway and salt.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
7
Add the oil and lemon juice in a thin stream, while Tahini, until a smooth paste.
⚙ Fat in a Thin StreamFood processor
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
8
Transfer to a jar and cover with a layer of oil about a centimeter deep. Store in the fridge, and for long storage freeze in small jars.
💡The layer of oil on top seals the harissa from the air, so it doesn't sour or grow mold.
153calories
2 gprotein
10 gcarbs
11 gfat
● protein 6%● carbs 27%● fat 67%
Per serving (158 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Caraway: measured in tsp in this recipe: 1 tsp = 5 g · 333 kcal per 100 g · More about Caraway →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (5) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
