Peanut Harissa


Heat broiler to high. Place the garlic on a baking sheet and roast until all of its sides are deep brown, turning often, for about 10 to 15 minutes. Remove the garlic from the oven. Once cool, peel and set aside.

Place the peanuts, chilies, coriander and cumin in a medium saucepan over medium-high heat and toast for 5 minutes (turn your hood fan on if you are sensitive to chilies). Add the water and cook for 2 minutes. Cover, turn off heat and let the chilies soak for 20 minutes.

Strain the chilies and peanuts and place them in a food processor with the peeled garlic, olive oil and salt. Purée until it’s well blended and smooth.

Transfer to a covered plastic container. As long as you replenish the olive oil occasionally so that there is always a thin layer at the top, Harissa will keep for many weeks, and even months.

Nutrition information per serving:
Calories: 134
Calories from Fat: 108
Fat: 12g
Trans fats: 0g
Cholesterol: 0g
Carbohydrate: 4g
Protein:  3g
Fiber: 1g
Sodium: 83mg

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