• 2½ tsp coriander seeds
  • 2½ tsp caraway seeds
  • 2½ tsp cumin seeds
  • 7 dried ancho or guajilo chillies
  • 4 garlic cloves, chopped
  • Roasted red peppers (a 150ml jar or 2 large roasted red peppers)
  • Bunch coriander
  • Juice of 1 lemon
  • 125ml olive oil, plus extra for pouring for the jar

Dried Ancho chillies

  1. Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min.
  2. Grind with a mortar and pestle.
  3. Soak the ancho chillies in warm water, then drain and remove the seeds (retain the soaking water).
  4. Put the spices and the soaked chillies into a blender or Cuisinart with the roasted red peppers, the garlic, coriander, lemon juice, olive oil and some salt.
  5. Blend to a thick paste with a little soaking liquid.
  6. Put in a sterilised jar and pour over a little extra olive oil.
  7. The sauce will keep chilled for up to two weeks.
  8. We use this sauce on everything! Stir it into your hummus to add a kick, add it to a stew or soup, or use it to season grilled vegetables.

Hummus with Harissa sauce

Or better yet, come with us to Morocco and sample it at the source.