Uploaded June 2026 | Updated September 2026, 2 weeks ago
Skip the store-bought version and make your own homemade harissa! 🌶️ Rich, smoky, and easy to customize from mild to extra spicy, this North African chili paste is perfect for marinades, sandwiches, hummus, roasted vegetables, and so much more.
►Full written recipe: thecookingfoodie.com/recipe/homemade-harissa
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredient:
120g (4.2 oz) Dried chilis
10-20g Dried hot chilies, optional (see notes)
boiling Water for soaking the chilies
3 Garlic cloves
1/2 teaspoon Salt
1 teaspoon Smoked paprika
1 teaspoon Ground cumin
1 teaspoon Caraway seeds
1 teaspoon Coriander seeds
2 tablespoons Lemon juice
3-4 tablespoons Olive oil, plus more for covering
Instructions:
1. Soak the chilies: Remove the stems and most of the seeds from the dried chilies. Place them in a large bowl and cover with boiling water. Let soak for 20–30 minutes, or until softened and pliable.
2. Toast the spices: Meanwhile, toast the cumin seeds, caraway seeds, and coriander seeds in a dry pan over medium heat for 1–2 minutes, until fragrant. Let cool slightly, then grind using a mortar and pestle or spice grinder. See notes.
3. Prepare the chilies: Drain the soaked chilies well. Cut them open and remove most of the seeds. This step is optional, but recommended for better control over the spice level and for a smoother, less bitter harissa. Leaving some seeds will create a spicier paste.
4. Blend: Transfer the chilies to a food processor or blender. Add the garlic, salt, smoked paprika, toasted spices, lemon juice or vinegar, and 1 tablespoon of olive oil.
5. Blend until mostly smooth, scraping down the sides as needed. Gradually add more olive oil, 1 tablespoon at a time, until the harissa reaches your desired consistency. The paste should be thick, rich, and spreadable, not thin or runny.
6. Store: Transfer the harissa to a clean jar and smooth the top. Cover with a thin layer of olive oil to help preserve freshness.
Skip the store-bought version and make your own homemade harissa! 🌶️ Rich, smoky, and easy to customize from mild to extra spicy, this North African chili paste is perfect for marinades, sandwiches, hummus, roasted vegetables, and so much more.
►Full written recipe: thecookingfoodie.com/recipe/homemade-harissa
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredient:
120g (4.2 oz) Dried chilis
10-20g Dried hot chilies, optional (see notes)
boiling Water for soaking the chilies
3 Garlic cloves
1/2 teaspoon Salt
1 teaspoon Smoked paprika
1 teaspoon Ground cumin
1 teaspoon Caraway seeds
1 teaspoon Coriander seeds
2 tablespoons Lemon juice
3-4 tablespoons Olive oil, plus more for covering
Instructions:
1. Soak the chilies: Remove the stems and most of the seeds from the dried chilies. Place them in a large bowl and cover with boiling water. Let soak for 20–30 minutes, or until softened and pliable.
2. Toast the spices: Meanwhile, toast the cumin seeds, caraway seeds, and coriander seeds in a dry pan over medium heat for 1–2 minutes, until fragrant. Let cool slightly, then grind using a mortar and pestle or spice grinder. See notes.
3. Prepare the chilies: Drain the soaked chilies well. Cut them open and remove most of the seeds. This step is optional, but recommended for better control over the spice level and for a smoother, less bitter harissa. Leaving some seeds will create a spicier paste.
4. Blend: Transfer the chilies to a food processor or blender. Add the garlic, salt, smoked paprika, toasted spices, lemon juice or vinegar, and 1 tablespoon of olive oil.
5. Blend until mostly smooth, scraping down the sides as needed. Gradually add more olive oil, 1 tablespoon at a time, until the harissa reaches your desired consistency. The paste should be thick, rich, and spreadable, not thin or runny.
6. Store: Transfer the harissa to a clean jar and smooth the top. Cover with a thin layer of olive oil to help preserve freshness.
