Homemade Harissa

DIRECTIONS

1. Warm a medium skillet over medium heat. Add cumin, coriander, and caraway seeds to toast, stirring continuously for 2 minutes or until fragrant.

2. Transfer to an electric spice grinder and grind until fine.

3. Place ground spices in a bowl; add paprika, cayenne, garlic, salt, olive oil, and lemon juice. Stir until smooth.

4. Store in a sealed glass jar in the fridge for up to two months, or as mentioned above, leave out the lemon for storing indefinitely.

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp caraway seeds

2 tsp ground paprika

½ tsp cayenne pepper, or more to taste

1 garlic clove, pressed

1/8 tsp sea salt

¼ cup extra virgin olive oil

1 tbsp fresh lemon juice