Spicy Tunisian Harissa Dip with Roasted Peppers

Name: Spicy Tunisian Harissa Dip with Roasted Peppers
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Tunisian
Ingredients: 2 large (about 1 lb total) (450 g) large red bell peppers, whole, washed and dried; 1 tbsp (15 ml) extra-virgin olive oil, for rubbing on the peppers; 5 large cloves (25 g) garlic, unpeeled; 6 chiles (about ¾ oz) (22 g) dried guajillo chiles, stemmed, slit open, and seeded; 4 chiles (4 g) dried chiles de árbol, stemmed (seeds left in for heat); 2 cups (480 ml) water, boiling, for soaking the chiles; 1 tsp (2½ g) caraway seeds, whole; 1 tsp (2 g) coriander seeds, whole; ½ tsp (1 g) cumin seeds, whole; 1 tbsp (16 g) tomato paste; ⅓ cup (80 ml) extra-virgin olive oil, for blending; 2 tbsp (30 ml) fresh lemon juice, strained, from about 1 lemon; ¾ tsp (4 g) kosher salt, plus more to taste; ½ tsp (1½ g) smoked paprika (optional); 1 tbsp (15 ml) extra-virgin olive oil, for drizzling; 4 rounds (240 g) pita bread, warmed and cut into wedges (optional); 4 small (300 g) Persian cucumbers, sliced into spears (optional)

From the MyKitchenBank Kitchen

Smoky roasted red peppers, rehydrated dried chiles, and toasted caraway, coriander, and cumin blend into a brick-red, spoonable dip. It's bold and garlicky, with a slow-building heat and a bright lemon finish.

Prep: 30 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 35 min
Makes: About 2 cups (480 ml), enough for 8 servings as a dip

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Ingredients

8 servings

For the dip
2 large (about 1 lb total) (450 g) large red bell peppers, whole, washed and dried
1 tbsp (15 ml) extra-virgin olive oil, for rubbing on the peppers
5 large cloves (25 g) garlic, unpeeled
6 chiles (about ¾ oz) (22 g) dried guajillo chiles, stemmed, slit open, and seeded
4 chiles (4 g) dried chiles de árbol, stemmed (seeds left in for heat)
2 cups (480 ml) water, boiling, for soaking the chiles
1 tsp (2.5 g) caraway seeds, whole
1 tsp (2 g) coriander seeds, whole
½ tsp (1 g) cumin seeds, whole
1 tbsp (16 g) tomato paste
⅓ cup (80 ml) extra-virgin olive oil, for blending
2 tbsp (30 ml) fresh lemon juice, strained, from about 1 lemon
¾ tsp (4 g) kosher salt, plus more to taste
½ tsp (1.5 g) smoked paprika (optional)
To serve
1 tbsp (15 ml) extra-virgin olive oil, for drizzling
4 rounds (240 g) pita bread, warmed and cut into wedges (optional)
4 small (300 g) Persian cucumbers, sliced into spears (optional)

Equipment (7)

Rimmed baking sheet, about 13×18 inches (33×46 cm)
Small dry skillet, 8 inches (20 cm), cast iron or stainless
Food processor or high-powered blender
Spice grinder or mortar and pestle
2 heatproof bowls, one with a plate or lid to cover
Kitchen tongs
Disposable gloves (optional)

Steps

Before you start

Wear gloves when seeding the dried chiles, and don't touch your eyes. Chile oils linger on skin.
Open a window or turn on the vent fan before toasting the chiles. The fumes can make you cough.
Heat level is set by the number of árbol chiles. Use 2 for medium, 4 for hot, and 6 for very hot.
Boil about 2 cups (480 ml) of water about 25 minutes into the roast so it's ready for soaking the chiles.

1
Preheat and oil peppersOven 450°F / 230°C
- Position a rack in the center of the oven and heat to 450°F (230°C).
- Rub the 2 whole red bell peppers all over with 1 tbsp (15 ml) olive oil.
- Set them on a rimmed baking sheet, leaving space between them.
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Ready when: Oven is fully preheated and the peppers are evenly coated in oil.
Tip: Don't cut or core the peppers. Roasting them whole makes them easier to peel and keeps the juices inside.
2
Roast peppers and garlicOven 450°F / 230°C
- Roast the peppers at 450°F (230°C) for 30 minutes total.
- Turn them with tongs every 10 minutes so all sides blister.
- After the first 15 minutes, tuck the 5 unpeeled garlic cloves onto the sheet and keep roasting.
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Ready when: The peppers are collapsed and soft, with skins that are blistered and blackened in large patches. The garlic cloves feel soft when squeezed.
Tip: If the garlic skins look nearly black before 15 minutes, pull the cloves out early. Scorched garlic tastes bitter.
3
Toast the dried chiles
- While the peppers finish roasting, heat a dry skillet over medium-low heat for 1 minute.
- Add the seeded guajillo chiles and the árbol chiles.
- Press them flat with tongs and toast for 20 to 30 seconds per side.
- Move them into a heatproof bowl.
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Ready when: The chiles smell fruity and smoky and are slightly darker and more pliable. They shouldn't smell acrid or look black.
Tip: Burnt chiles turn the whole dip bitter. If one smokes heavily or blackens, discard it and toast another.
4
Toast and grind spices
- In the same skillet over medium-low heat, toast the caraway, coriander, and cumin seeds for 45 to 60 seconds, shaking the pan constantly.
- Tip them onto a plate to cool for 1 minute.
- Grind to a fine powder in a spice grinder or with a mortar and pestle.
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Ready when: The seeds smell nutty and fragrant, and the cumin turns a shade darker. Grind to a powder with no whole seeds left.
Tip: Caraway is the signature flavor here. Don't skip it or cut it down. It has a sharp, earthy anise note.
5
Steam peppers, soak chiles
- Remove the baking sheet from the oven.
- Move the hot peppers into a bowl and cover tightly with a plate or lid.
- Squeeze the garlic cloves, still in their skins, into a separate small dish once they're cool enough to handle.
- Pour the 2 cups (480 ml) boiling water over the toasted chiles and weigh them down with a small plate so they stay submerged.
- Let both bowls sit for 15 minutes.
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Ready when: The chiles are completely soft and bend without cracking, and the pepper skins wrinkle and loosen.
Tip: Keep the bowl of peppers tightly covered. Trapped steam is what makes the skins slip off easily.
6
Peel and prep peppers
- Peel the skins off the steamed peppers with your fingers, then pull out the stems and seeds.
- Tear the flesh into large pieces and collect any juices in the bowl.
- Don't rinse the peppers, because that washes away flavor.
- Squeeze the soft garlic out of its papery skins.
- Lift the chiles from their soaking water with tongs and drain them, saving ¼ cup (60 ml) of the soaking liquid.
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Ready when: You have about 1 cup (250 g) of peeled pepper flesh, soft garlic paste, and drained chiles.
Tip: A few stray flecks of charred skin are fine and add smokiness, but pick off any large burnt pieces.
7
Blend until smooth
- Combine the peeled peppers and any pepper juices, garlic, drained chiles, ground spices, tomato paste, lemon juice, salt, and smoked paprika (if using) in a food processor.
- Blend for 1 minute, scraping down the bowl.
- With the motor running, drizzle in the ⅓ cup (80 ml) olive oil.
- Add soaking liquid 1 tablespoon at a time if needed, and process for 1 to 2 minutes more.
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Ready when: The dip is thick, glossy, and spoonable, like a thick paste. It holds a ribbon for a second when you lift the spatula, and no large chile skin pieces remain.
Tip: Add the soaking liquid sparingly. It can be bitter, and too much makes the dip runny.
8
Rest and adjust
- Scrape the dip into a bowl and let it sit at room temperature for 15 minutes so the flavors meld.
- Taste with a piece of pita or cucumber, since the heat builds slowly.
- Add up to ¼ tsp more salt or 1 tsp more lemon juice if needed.
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Ready when: The dip tastes balanced: smoky, garlicky, and bright, with warm heat that builds at the back of the throat.
Tip: The heat grows as it sits. Judge it after the rest, not straight out of the processor.
9
Serve
- Spoon the dip into a shallow bowl and make a swirl in the top with the back of a spoon.
- Drizzle with 1 tbsp (15 ml) olive oil.
- Serve with warm pita wedges and cucumber spears.
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Ready when: The olive oil pools in the swirls and the dip looks glossy and deep red.

Good to know

Tips

Toast the chiles only until fragrant. Overtoasting is the most common cause of a bitter harissa.
For a smoother dip, blend 1 minute longer, or use a blender and add a tablespoon of soaking liquid.
Use the dip as a spread for sandwiches, a sauce for roasted vegetables or grilled meat, or a stir-in for eggs and soups.
Always cover leftovers with a thin film of olive oil. It keeps the surface from darkening.

Make ahead

"Make the dip up to 4 days ahead and keep it refrigerated. The flavor deepens after a day. Bring to room temperature for 20 minutes and stir before serving."

Storage & reheating

"Room temperature: up to 2 hours while serving. Fridge: up to 5 days in an airtight container, with a thin layer of olive oil on top. Freezer: up to 3 months in small containers or an ice cube tray. Thaw overnight in the fridge, then stir well. No reheating is needed, and it can also be warmed gently as a sauce."

Substitutions

dried guajillo chiles → dried ancho or New Mexico chiles. Both give a similar fruity, mild base. The dip will taste slightly sweeter and less tangy.
dried chiles de árbol → ½ to 1 tsp crushed red pepper flakes or cayenne. Add to the blender and adjust to taste after the rest.
large red bell peppers → 1 cup (about 250 g) drained jarred roasted red peppers. Skip the roasting and steaming for the peppers. Pat them dry first. The flavor will be a little less smoky.
caraway seeds → fennel seeds. They give a similar anise-like note, though the flavor is sweeter and less earthy.