Harissa

Join me tomorrow on  ABC WZZM TV13 tomorrow, Wednesday 11.12.14, for a Better Bites cooking segment. I'll be showing my Thanksgiving Crudite platter while cooking my Harissa spread. I'll also be adding in my hummus variations. Yum!

 

 

Here's my Harissa recipe:

 

Better Bites – Wednesday, November 12, 2014

Crudité Platter with a Harissa Spread

 

Harissa is a garlicky chile paste. Harissa is the new Sriracha. Harissa adds tons of flavor to all of your favorite dishes, without the extra calories. This sauce can been used alongside of crudités as well as adding it to meats, poultry, seafood, vegetables, pasta and eggs. It is also a great addition to hummus and aioli.

 

Harissa

 

2 red bell peppers, halved and seeded

4 ounces dried chili peppers, stemmed and seeded (I like to use ancho and guajillo for a mild to medium heat, but if you prefer it spicy you can add chile de arbol to them as well. Chipotle peppers will add extra heat along with a smoky flavor)

2 teaspoons coriander seeds

1 ½ teaspoons caraway seeds

1 ½ teaspoon cumin seeds

1 teaspoon celery seeds

1 ½ teaspoons salt

4 garlic cloves

¼ cup olive oil plus 2 tablespoons for sealing jar at the end

2 tablespoons red wine vinegar

1 lemon, juiced

 

Preheat oven to 425 degrees. Roast red peppers in oven, skin side up, for 30 minutes. Let cool then remove the outer skin.

Place dried peppers in a bowl and add hot water to rehydrate for 30 minutes. Then drain the peppers and set aside.

Add coriander, caraway, cumin and celery seeds to a small skillet and toast seeds for 3-4 minutes over medium heat. Add toasted seeds to a mortar and pestle or spice grinder and finely grind.

 In a food processor, add all the peppers and remaining ingredients and blend well to form a paste scraping down the sides as necessary. Transfer to an airtight container and add the remaining oil on top and refrigerate for up to 3 weeks.

Note: Dried chili peppers should be handled with care to avoid burning hands or fingers. Use gloves when handling peppers.  Always wash hands after handling chile peppers.

 

 

To make the hummus:

 

                                                                    Roast the garlic

 

Add the chickpeas

Add the Tahini

 

Then add the spices, oil, lemon juice and blend well.

 

Add fun variations....like wasabi

                                                                And sesame oil

Four Cheese Pizza Sauce

 

And roasted garlic, of course

 

                                                          

Cut up pita bread into triangles and toast with some black sea salt, roasted garlic and oil. Roast in the oven at 375 degrees for 15-18 minutes.