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Home > pages > recipe-book > dips > Cava Grill Harissa ("Greek Style")
Cava Grill Harissa ("Greek Style") Thursday, March 23, 2017, 02:42 AM
Cava Grill Style Harissa (originally from Well and Good and local)
If possible, grind the crushed red pepper first. In a spice grinder. It is spicier when you pre-grind but not grinding them leaves a bit of a gritty texture.
Start with 1/3 cup of oil and add more as needed.
Blend in a food processor.
It can be served immediately but the flavor improves with some time in the fridge.