Ingredients
Harissa Paste – makes 220 ml
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
5 tbsp dried chilli flakes
3 garlic cloves, peeled
1 tbsp smoked paprika
1 tbsp sun dried tomatoes, in oil
60 g olive oil
Salt to taste

Walnut & Cauliflower Harissa Dip – makes approx. 600 g
400 g cauliflower florets
2 garlic cloves, unpeeled
45 g olive oil
I large lemon, juice only
1 tbsp paprika, sweet
15 g harissa paste
10 g tomato paste
130 g walnuts
Salt and pepper to taste

Method
Harissa Paste

  • Place caraway, cumin and coriander seeds into mixing bowl. Dry roast 10 min/120°C/spoon speed. Leave a few minutes to cool. Mill. 6 sec/speed 10.
  • Add remaining ingredients. Blend 5 sec/speed 9. Using TM spatula, scrape down sides of bowl. Adjust seasoning. Blend a further 10 sec/speed 9.
  • Store in a sterilised glass jar in the refrigerator.

Walnut & Cauliflower Harissa Dip

  • Preheat oven at 200°C
  • Spread cauliflower florets on a baking sheet with garlic cloves. Drizzle 1 tbsp of the olive oil over and roast for 20 minutes. Leave to cool. Squeeze garlic out of the skin.
  • Place all ingredients into mixing bowl. Pulse 1 min/Turbo. Scrape down sides of mixing bowl. Repeat until desired consistency has been achieved. This dip is best with a crunchy texture for the flavours to come through.

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Harissa Paste and Walnut & Cauliflower Harissa Dip

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