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Harissa paste is one of the many low-carb basics I make at home. This popular North African spice blend adds fantastic flavour to vegetables and meats. I like using it for marinating chicken, spicing up cauli-rice, or even mixing it with olive oil or full-fat yogurt and use as keto friendly salad dressing.
There is no one way to make Harissa and you can control the heat by using different chilies and spices. I make mine with mild, smoky chilies, toasted spices, garlic, lemon, olive oil, roasted bell peppers and a few sun-dried tomatoes that will add sweetness.
If you're using our KetoDiet App, you can find our Homemade Harissa Paste under the Ingredients section and when creating Custom Meals. This means that you can use any of the condiments we share on our blog to create your own meals!
Hands-on Overall
Serving size 1 tbsp, 15 g/ 0.5 oz
Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)
Net carbs1.8 grams
Protein0.6 grams
Fat1.9 grams
Calories29 kcal
Calories from carbs 27%, protein 9%, fat 64%
Total carbs2.9 gramsFiber1.1 gramsSugars0.3 gramsSaturated fat0.3 gramsSodium128 mg(6% RDA)Magnesium7 mg(2% RDA)Potassium136 mg(7% EMR)
Ingredients (makes about 2 1/2 cups)
Chili paste:
Spices for toasting:
- 1 tsp whole caraway seeds
- 1 tsp whole coriander seeds
- 1 tsp whole cumin seeds
Instructions
- Use a combination of your favourite chilies. I used dried Guajillo, Ancho and Chipotle chilies and fresh sweet bell peppers. This combination results in moderately-mild spicy harissa. If you prefer more heat, add some Arbol chilies or skip the bell peppers.
- Start by roasting the bell peppers in an oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Bake for 30-40 minutes, or until the skin is charred and the peppers are soft. Remove from the oven and set aside to cool down. Put a piece of baking foil over the peppers and set aside until they are easy to handle. Then, peel the skin and remove the seeds.
- While the peppers are baking, soften the dried chilies. Place the chilies in a pot and cover with boiling water. Place a lid on top and let them sit for 20-30 minutes.
- Meanwhile, toast the spices. Place the coriander, cumin and caraway seeds in a hot pan and dry-roast briefly for just a minute or two. Grind the spices in a mortar and pestle or a coffee grinder.
- Drain the chilies, remove the stems and seeds.
- Place everything in a food processor or blender: chilies, roasted and peeled bell peppers, toasted and ground spices, sun-dried tomatoes, garlic, turmeric powder, salt, olive oil and lemon juice.
- Process until smooth.
- Place the paste in a jar and store in the fridge for up to a week.
- Place any remaining harissa paste in an ice-cube tray and freeze for up to 3 months.
Ingredients
- 140 g dried chilies of choice (5 oz) - any combination of Guajillo, New Mexico, Ancho, Chipotle, Arbol
- 2 medium red bell peppers (240 g/ 8.4 oz)
- 4-6 pieces sun-dried tomatoes, drained (28 g/ 1 oz)
- 6 cloves garlic, peeled
- 1 tsp ground turmeric
- 2 tsp salt (I like pink Himalayan)
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- juice from 1 lemon
- 1 tsp whole caraway seeds
- 1 tsp whole coriander seeds
- 1 tsp whole cumin seeds
Instructions
- Use a combination of your favourite chilies. I used dried Guajillo, Ancho and Chipotle chilies and fresh sweet bell peppers. This combination results in moderately-mild spicy harissa. If you prefer more heat, add some Arbol chilies or skip the bell peppers.
- Start by roasting the bell peppers in an oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Bake for 30-40 minutes, or until the skin is charred and the peppers are soft. Remove from the oven and set aside to cool down. Put a piece of baking foil over the peppers and set aside until they are easy to handle. Then, peel the skin and remove the seeds.
- While the peppers are baking, soften the dried chilies. Place the chilies in a pot and cover with boiling water. Place a lid on top and let them sit for 20-30 minutes.
- Meanwhile, toast the spices. Place the coriander, cumin and caraway seeds in a hot pan and dry-roast briefly for just a minute or two. Grind the spices in a mortar and pestle or a coffee grinder.
- Drain the chilies, remove the stems and seeds.
- Place everything in a food processor or blender: chilies, roasted and peeled bell peppers, toasted and ground spices, sun-dried tomatoes, garlic, turmeric powder, salt, olive oil and lemon juice.
- Process until smooth.
- Place the paste in a jar and store in the fridge for up to a week.
- Place any remaining harissa paste in an ice-cube tray and freeze for up to 3 months.
Nutrition (per serving, 1 tbsp, 15 g/ 0.5 oz)
Calories29kcal
Net Carbs1.8g
Carbohydrates2.9g
Protein0.6g
Fat1.9g
Saturated Fat0.3g
Fiber1.1g
Sugar0.3g
Sodium128mg
Magnesium7mg
Potassium136mg
Detailed nutritional breakdown (per 1 tbsp, 15 g/ 0.5 oz)
| Total per 1 tbsp, 15 g/ 0.5 oz |
| 1.8 g | 0.6 g | 1.9 g | 29 kcal |
| Peppers, ancho chile (chili), dried |
| 1.1 g | 0.5 g | 0.3 g | 11 kcal |
| Caraway seeds, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Spices, coriander seed |
| 0 g | 0 g | 0 g | 0 kcal |
| Cumin, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Peppers, red bell, fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Sun-dried tomatoes (in oil, drained) |
| 0.1 g | 0 g | 0.1 g | 2 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Turmeric, spices (dried, ground) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 1.5 g | 13 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
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