Harissa is a rich, flavorful paste made with roasted red peppers, hot chili, garlic, cumin, coriander, smoked paprika, and olive oil. It’s deeply aromatic and slightly smoky, with just the right amount of heat. Popular across North Africa and the Middle East, it’s the kind of spice paste that works great in many recipes — from eggs and sandwiches, to meats and stews.

If you love the warm spice of a good shakshuka — this is exactly that vibe.

I smear it on roasted eggplant, mix it into scrambled eggs, spread it onto flatbread with meat… It makes everything taste bolder, more exciting, and honestly — more expensive.

Sure, you can find harissa in stores, but it’s often overpriced for what it is. My first jar was a fancy one I bought in London — I rationed it in micro-doses like it was gold. Now I just keep a fresh jar in my fridge all the time — made at home, from simple and cheap ingredients.

Harissa is naturally low in carbohydrates, with most ingredients being fiber-rich vegetables and spices. There’s no added sugar, and it’s a keto- and diabetic-friendly sauce.

Recipe

Harissa Paste

Bold and rich harissa paste made from roasted peppers and aromatic spices is perfect for adding heat and depth to your African and Middle-Eastern recipes.

Course Sauce

Cuisine African, Middle Eastern

Keyword sauce

Prep Time 1

Cook Time 10

Total Time 1 10

Servings 1 small jar

Calories 350kcal

Ingredients

3-5 dried chili peppers adjust based on your spice preferences
3 whole red bell peppers
2 tbsp tomato paste
1 tsp garlic powder or 1 fresh clove, finely minced
1 tsp cumin seeds, toasted and ground
1 tsp ground coriander
1½ tsp ground cumin
2 tsp smoked paprika
Juice of 1 large lemon
1 tsp salt adjust to taste
2-3 tbsp Olive oil

Instructions

Roast the red bell peppers whole at 220°C (430°F) for 25 minutes, until charred and soft.
Once cooled, peel off the skins and remove seeds.
Soften the dried chilies by soaking them in boiling water for 30 minutes. Remove stems and seeds for a milder flavor.
Grind the cumin seeds, if using whole, after dry-toasting them in a pan until fragrant.
Combine all ingredients in a blender: roasted peppers, soaked chilies, tomato paste, garlic, spices, lemon juice, and a splash of olive oil. Blend until smooth. Add more oil as needed for a creamy consistency.
Transfer to a small jar and cover the top with a layer of olive oil.
Store in the fridge for up to 2 days, or freeze in small portions for longer use.