50g dried chillies
1 head garlic, peeled and minced
1 heaping tablespoon cumin seeds
1 heaped teaspoon salt
50ml olive oil
Delicious as a spread, a curry paste, in hummus or blended up with kidney beans and a bit of lemon juice to make a dip. Try it in all kinds of stuff. It is also great in Mexican food because of the cumin, or used sparingly on tacos or burritos.
Snip up the dried chillies with scissors, removing any stalks. Soak in cold water for at least an hour, but not more than 4 hours. Strain.
Toast cumin seeds in a dry pan until fragrant but not burned. Grind in a pestle and mortar with the salt if you have one, but if you don't they can be left whole.
In a food processor, grind together drained chillies, garlic, cummin (and salt) to a paste, gradually adding the olive oil as you process.
Put harissa into sterile, dry jars. Keeps indefinitely in the fridge if the surface is kept covered in olive oil.