Recipes Quick Harissa Be the first to rate & review! Plus: More Grilling Recipes and Tips By Grace Parisi Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: 1/2 CUP Ingredients 1 garlic clove Kosher salt 1 tablespoon tomato paste 1 teaspoon fresh lemon juice 1 tablespoon pure chile powder, such as ancho 1 tablespoon smoked paprika 1/4 teaspoon cayenne 1/4 teaspoon ground cumin 1/4 teaspoon caraway seeds, ground in a spice grinder 1/4 cup plus 2 tablespoons extra-virgin olive oil Directions On a work surface, use the flat side of a chef's knife to mash the garlic to a paste with a pinch of salt. Scrape the garlic paste into a small bowl and stir in the tomato paste and lemon juice. Add the chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in the oil and season with salt. Make Ahead The harissa can be refrigerated for up to 1 week. Serve With Stews, grilled meats and roasted vegetables. Rate it Print