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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

  1. In a frying pan dry-fry the hemp seeds, sesame seeds, cumin and caraway seeds together, until they smell fragrant and begin to colour.
  2. Grind them up in an electric spice grinder or coffee grinder to a rough powder.
  3. De-seed the chillies and finely chop.
  4. Zest and juice the lime.
  5. 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.
  6. Stir in chopped coriander and mint.

Heavenly hemp harissa photos by Rob Wicks of Eat Pictures

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