Rose Harissa Paste

Makes about ¼ cup.

In North African cuisines, harissa is a kitchen staple. It’s a popular condiment that’s sold as a paste or a dry spice. Our Rose Harissa is easy to make into a paste with this recipe. As a paste, it’s lovely swirled into hummus or yogurt dips. 

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

Put the harissa into a small skillet set over medium heat. Add the water and cook, stirring, for 3–4 minutes (the spices will sizzle and splutter a bit). Turn off the heat and whisk in the vinegar and oil. Tightly covered and stored in the fridge, paste should keep for up to a month.