Sauces: Spicy harissa

Harissa is to North Africa what Ketchup is to the USA. A ubiquitous condiment that makes everything taste better. However, Ketchup's North African brother is different in a a couple of ways - he's spicy, and not piled high with sugar.

The best thing about harissa is that it has so many tasty uses. You can rub it on roast veggies, add it to a salad dressing, dollop it in a soup, mix it into a burger pattie, stir it into hummus, make it into a pasta sauce... I could go on and on. Move over sugary ketchup, harissa is the new workhorse of your kitchen.

Harissa is typically quite calorific, due to the amount of oil used in its creation. We've halved the amount of oil and substituted vegetable stock, which actually adds to the depth of flavor while reducing the fat content. The chillis have a strong anti-inflammatory effect on the body, while garlic is known for its immune boosting properties.You basically can't lose with this harissa.


  • 12 cloves garlic

  • 1 cup extra virgin olive oil

  • 1 cup vegetable stock

  • 1/2 cup lemon juice

  • 1/2 cup chilli flakes

  • 1/2 cup smoked paprika

  • 2 tbsp caraway seeds

  • 2 tbsp ground cumin

  1. In a food processor, pulse garlic until minced. Add remaining ingredients and blend until well combined (scraping the sides as required)

  2. Spoon into an ice cube tray, covering with cling wrap to prevent icicles from forming. Place in freezer overnight

  3. Once frozen, transfer cubes into a sandwich bag and return to the freezer until required

Nutritional information

Per 1 cube serving: 30 calories, 0.2g fibre, 3.5g fat, 0.2g protein

SAUCESCourtney Allely