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    Hungry Healthy Happy » Recipes » Sauces

    Harissa Paste

    Published: Jan 11, 2023 by Dannii · This post may contain affiliate links · 12 Comments

    30 shares
    Jump to Recipe
    Diet: Gluten Free / Vegan
    Harissa paste with a text title overlay.
    Harissa paste with a text title overlay.

    Follow all our tips on how to make an authentic harissa paste, which is a traditional North African spicy red chilli condiment that has so many uses. Add to stews, serve with meat or fish, or just use it as an incredible dip, with a really rich flavour.

    A glass jar full of harissa next to some red chillies.

    We can't quite explain how obsessed we are with this harissa paste recipe. The flavours are like nothing else. It's smoky, spicy and has such a depth of flavour. If you are looking for a new way to add flavour to meat, fish and vegetables, then this harissa sauce is it!

    What is harissa paste?

    Harissa is a North African (thought to have originated in Tunisia) red chilli paste that is make with flavour packed ingredients like roasted red peppers, garlic, citrus, oil and warming spices.

    We went to Morocco recently, and we ate this harissa paste everywhere. It was served with chicken kebabs, alongside vegetable stew and we even had it on the side to dip bread into. It has a slightly sweet and tangy flavour, with a real kick of spice.

    If you are looking for some other sauce recipes, why not try our Kebab Shop Chilli Sauce, Easy Garlic Sauce, Chipotle Southwest Sauce or Healthy Tomato Ketchup?

    Jump to:
    • What is harissa paste?
    • Why you will love it
    • Ingredients and substitutions
    • How to make harissa paste - Step by step
    • How to use harissa paste
    • Variations
    • Storage
    • Frequently Asked Questions
    • Extra tips
    • More North African recipes
    • Recipe
    • Feedback

    Why you will love it

    • Quick - This harissa paste recipe takes just 5 minutes to make, if you use our "cheat" by using a jar of roasted red peppers. You just put everything into a food processor and blend.
    • Versatile - There are SO many ways that you can use this harissa sauce. So, make a big batch and put it on everything!
    • Adaptable - You can adapt this to make it as spicy or as mild as you like.
    • Stores well - This stores well in the fridge, so you can keep it to put on meals throughout the week.

    Ingredients and substitutions

    All the ingredients needed for this recipe with text overlay labels.
    • Roasted red peppers - This is our little "cheat" to keep this recipe under 5 minutes. It is cheaper to roast your own red peppers, however we always keep a jar in the cupboard to add to sauces, pasta or hummus.
    • Red chillies - This is where all the spice comes from. The type of chilli you use will change the spiciness of the sauce. To make it less spicy, you can remove the seeds from the chilli.
    • Garlic - Freshly garlic is always best.
    • Tomato puree - This gives it a little tomato flavour, but also a more vibrant red colour.
    • Olive oil - This helps to loosen up the sauce. Make sure to use the best quality you can, as you really will taste the difference. We like extra virgin olive oil.
    • Lemon - This helps to freshen the paste up and balance out the chillies. You might need extra if your lemons aren't very juicy. In Morocco they often add preserved lemons.
    • Spices - We used cumin seeds, fennel seeds and coriander seeds and this adds a real warm flavour to the sauce.
    • Chilli flakes - As well as the fresh chillies, we added some dried chilli flakes for an extra kick of spice. You can leave them out though.
    • Salt and pepper - Generously season.

    A full ingredients list with measurements is in the recipe card below.

    How to make harissa paste - Step by step

    One: In a dry frying pan, toast the cumin seeds, coriander seeds, fennel seeds and chilli flakes - about 2 minutes. Keep shaking the pan to prevent the seeds burning.

    Various seeds toasting in a frying pan.

    Two: Using a pestle and mortar, grind the toasted seeds into a fine powder.

    Toasted spices in a pestle and mortar.

    Three: Add the ground spices and the rest of the ingredients to a food processor.

    All the ingredients in a food processor.

    Four: Blend until smooth.

    Blended harissa in a food processor.

    How to use harissa paste

    The real question is, what can't you put harissa paste in? This is such a versatile sauce and can be used in recipes, or served on the side as a dip. We have lots of suggestions so that you can get the most out of this harissa paste recipe.

    • Soup - This is an easy way to add a lot of flavour to soup. We like it swirled through our Slow Cooker Vegetable Soup or Carrot and Lentil Soup.
    • Hummus - The great thing about homemade hummus is that there are so many ways that you can flavour it. A big dollop of this on top is an instant flavour booster.
    • Bread - Although it goes really well in things, we would happily eat it just as it is with some bread dipped in. Why not try our Easy Flatbread Recipe, Homemade Naan Bread or Slow Cooker Bread?
    • Stew - Stews are so hearty and comforting and this harissa sauce is an easy way to give them a bit of a lift. To keep it traditional, add some to our Moroccan Chickpea Stew or Slow Cooker Moroccan Chicken.
    • Kebab - When we were in Morocco, we had chicken kebab every time it was available and smothered it in this sauce. Why not try our Lamb Shish Kebabs, Turkey Kebabs, Vegetable and Halloumi Kebabs or Moroccan Chicken Flatbreads?
    • Dip - It makes a really good dip just on it's own, but you can also mix it in to yogurt or mayo for a creamy dip.
    • Roast dinner - This might not be the most traditional addition to a British roast dinner, but this goes perfectly with lamb so why not serve it with our Pulled Lamb or Slow Cooker Lamb Shoulder. It can also be used on our Harissa Chicken recipe.
    • Eggs - Take eggs to the next level with a spoonful of this. Add it to Scrambled Eggs, Poached Eggs, Fried Eggs or even on a Fritatta.

    Variations

    We used a jar of roasted red peppers to make this in under 5 minutes, however to make this a budget friendly sauce then we would recommend roasting them yourself. It takes some time, but it's much easier than you might think. Check out our Roasted Red Peppers recipe.

    Spice is relative, but we think this has a serious kick of heat - just look at the chilli seeds you can see it it. We would recommend just adding one or two fresh chillies to begin with, tasting it, and then blending in more if you want it spicier.

    Traditionally, in Morocco, they would add preserved lemons into it, so you can give that a try if you want.

    Harissa paste in a food processor.

    Storage

    Store: The key to keeping harissa paste fresher for longer in the fridge is to add a layer of olive oil on top of it every time you have used it. It should keep in an air tight container in the fridge for 2-3 weeks. We think it actually tastes better after a couple of days, as the flavours really deepen.

    Freeze: You can actually freeze harissa paste. We store it in ice cube trays for individual portions, or you can store larger portions in freezer containers.

    Defrost: You can defrost this in the fridge overnight. However, if you are using it in cooking, the frozen harissa can be added straight from the freezer.

    Red harissa with a spoon in it.

    Frequently Asked Questions

    Can I used dried chillies instead of fresh?

    If you want to use dried whole chillies instead of fresh, then you can. You will just need to rehydrate them in boiling water for 15-20 minutes first.

    Is harissa gluten free?

    Yes, as long as you make sure there is no cross contamination, this can be gluten free.

    Is harissa paste vegan?

    Yes, this is a vegan recipe and it's a great way to add extra flavour to vegan stews or even served with roasted vegetables.

    heart icon

    Extra tips

    • Make sure you toast all the spices first, as it really does make a difference to the finished flavour.
    • This actually tastes better a day or two after making it.
    • Put a layer of olive oil on top of it in the jar after each use to help it store for longer.
    • If you don't want this too spicy, remove the seeds from the fresh chillies.
    • Some variations of harissa have rose water in it, but we are not a fan of that flavour so we left it out.
    • Wear gloves when you are chopping the chillies.

    More North African recipes

    • Cabbage with Cumin
    • Slow Cooker Moroccan Chicken
    • Shakshuka
    • Moroccan Chickpea Stew

    If you’ve tried this harissa recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Harissa paste in a jar with a spoon.

    Harissa Paste

    Follow all our tips on how to make an authentic harissa paste, which is a traditional North African spicy red chilli condiment that has so many uses.
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant in a pot.
    Vegan
    5 from 14 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Sauce/Spread
    Cuisine: North African
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 10 servings
    Calories: 99kcal
    Prevent your screen from going dark

    Ingredients

    • 3 Roasted red peppers
    • 3 Red chillies
    • 5 Garlic cloves - crushed
    • 2 tablespoon Tomato puree
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Fennel seeds
    • 2 teaspoon Red chilli flakes
    • 2 teaspoon Coriander seeds
    • 6 tablespoon Olive oil - extra virgin
    • 0.5 Lemon - juice only
    • 1 pinch Sea salt and black pepper

    Instructions

    • In a dry frying pan, toast the cumin seeds, coriander seeds, fennel seeds and chilli flakes - about 2 minutes. Keep shaking the pan to prevent the seeds burning.
    • Using a pestle and mortar, grind the toasted seeds into a fine powder.
    • Add the ground spices and the rest of the ingredients to a food processor.
    • Blend until smooth.

    Notes

    • Make sure you toast all the spices first, as it really does make a difference to the finished flavour.
    • This actually tastes better a day or two after making it.
    • Put a layer of olive oil on top of it in the jar after each use to help it store for longer.
    • If you don't want this too spicy, remove the seeds from the fresh chillies.
    • Some variations of harissa have rose water in it, but we are not a fan of that flavour so we left it out.
    • Wear gloves when you are chopping the chillies.

    Nutritional Information

    Serving: 1portion | Calories: 99kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1387IU | Vitamin C: 69mg | Calcium: 18mg | Iron: 1mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

     

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    Reader Interactions

    Comments

    1. nancy

      January 16, 2023 at 10:41 pm

      5 stars
      made a big batch of this yummy harissa paste for the week. I'm going to put it on everything!!

      Reply
    2. Quynh

      January 16, 2023 at 9:33 pm

      5 stars
      I made a big batch of this and used some for my Moroccan lentil stew. Oh my! It was amazing!

      I'm thinking about using it for some hummus dip next.

      Reply
    3. Sandra

      January 16, 2023 at 6:28 pm

      5 stars
      This looks delicious and love that you can vary the spices to accommodate different palates in the family. Thanks for the recipe!!

      Reply
    4. Andrea

      January 16, 2023 at 6:16 pm

      5 stars
      I'm looking forward to making this flavor packed and versatile harissa paste. I'm already coming up of ideas for using it.

      Reply
    5. Gina Abernathy

      January 16, 2023 at 3:18 pm

      5 stars
      Love the spicy and smoky flavor of this paste. My family can handle the heat and this was delicious!

      Reply
    6. Amanda Wren-Grimwood

      January 16, 2023 at 3:00 pm

      5 stars
      I've always bought harissa before but happy I can make my own now. Hoemade always tastes better.

      Reply
    7. Dana Sandonato

      January 16, 2023 at 2:27 pm

      5 stars
      This is great! Loved this recipe and it's so nice to have on hand since we love the flavor profile.

      Reply
    8. Biana

      January 16, 2023 at 2:22 pm

      5 stars
      Yum! Harissa looks delicious. Should go great with stews and soups in the winter.

      Reply
    9. Holley

      January 16, 2023 at 2:03 pm

      5 stars
      What a flavorful and delicious paste! I love how this harissa can be used with so many recipes!

      Reply
    10. Beth

      January 16, 2023 at 1:58 pm

      5 stars
      I've never made harissa at home before, but I have every single ingredient in my pantry! Will definitely give it a go.

      Reply
    11. Lubna

      January 13, 2023 at 1:39 pm

      5 stars
      This is easy and delicious looking harissa paste recipe. Adding fennel seeds is new to me...Will try this version of harissa paste soon.

      Reply
    12. Tayler

      January 11, 2023 at 4:31 pm

      5 stars
      Homemade condiments are my favorite, and this harissa paste looks incredible! Can't wait to try it this week!

      Reply

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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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