Green Hemp Harissa
Enjoy this fresh harissa as a condiment to enliven your meals, such as veggie sausages, rice dishes or a vegetable tagine. We especially enjoy it with Rachel's Beetroot, Potato and Apple Latkes. It is best eaten on the day, or can be refrigerated for a few days.
Green Hemp Harissa
Serves: 4
Dietary: Vegan, Gluten Free
Prep Time: 15 minutes
Ingredients
- 4 tbsp hemp seeds
- 2 tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 2 green chilies
- 1 lime, juice and zest
- ¼ tsp salt
- 1 tbsp olive oil
- 1/2 tsp agave syrup
- 3 tbsp water
- a handful of fresh coriander and fresh mint leaves, chopped
Method
- In a frying pan dry-fry the hemp seeds, sesame seeds, cumin and caraway seeds together, until they smell fragrant and begin to colour.
- Grind them up in an electric spice grinder or coffee grinder to a rough powder.
- De-seed the chillies and finely chop.
- Zest and juice the lime.
- Blend together the hemp seed mixture with the chillies, lime juice and zest, salt, olive oil and agave syrup, and add water to mix to a thick custard like consistency.
- Stir in chopped coriander and mint.
Heavenly hemp harissa photos by Rob Wicks of Eat Pictures