Rose Harissa Paste

Makes about ¼ cup.

A kitchen staple in North African cuisines, harissa is a popular condiment that’s sold as a paste or a dry spice. Our Rose Harissa is easy to make into a paste and is lovely swirled into hummus or yogurt dips.

2 tablespoons Rose Harissa
2 tablespoons water
½ teaspoon vinegar
1½ teaspoons olive oil

Put the harissa into a small skillet set over medium heat. Add the water and cook, stirring, for 2–3 minutes (the spices will sizzle and splutter a bit). Turn off the heat and stir in the vinegar and oil.

The paste should keep for up to a month, tightly covered and refrigerated.



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