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I have something SO very GREEN for us today.

Spicy Green Harissa | @hbharvest

I know Friday was all about indulgent…meaning, butter, sugar, peanut butter and chocolate, but today I have got us all back on track, with a little metabolism boosting green harissa.

But really, isn’t this SO green? How could it not be packed full of healthy ingredients?

AND wait until you see what I have to pair with this spicy green harissa….tomorrow.

Spicy Green Harissa | @hbharvest

So a while back I asked you guys what recipes you wanted to see this year and as it turns out, just about everyone is on the same page.

Indian food, please! Totally fine by me because I love Indian food. In fact I already had this recipe planned before I even asked you guys, so clearly I was a happy camper to read your comments that you’d like to see more Indian food.

Spicy Green Harissa | @hbharvest

Green harissa is a lot like the more traditional red harissa in that they are both spicy, but their flavors are pretty different. I have made red harissa before and it’s basically all peppers and spices (it’s delish!). Green harissa is a combo of jalapeno, cilantro, parsley and cumin. Some people add a few other spices or even spinach for more color, I actually added some green olives…they’re not traditional, but they’re so good!

Green harissa is so quick and easy to make AND I pretty much had all the ingredients on hand. YES.

Spicy Green Harissa | @hbharvest

Ok, but as you might have guessed, I have to admit I made this green harissa with another recipe in mind…

Tomorrow guys.

So make this today as a Sunday prep and you’ll be ready to go for Monday. Sound good?

Spicy Green Harissa | @hbharvest

Spicy Green Harissa.

Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings: 1 Cups
Calories Per Serving: 705 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 tablespoons cumin seeds or 1 teaspoon dried cumin
  • 1 cup fresh cilantro
  • 1/2 cup parsley
  • 2 leave jalapenos seeded if desired (or in just a few seeds)
  • 2 green onions
  • 1 clove garlic minced or grated
  • 1/3 cup green olives (optional these are not traditional)
  • 1/2 teaspoon salt
  • 1/2-3/4 cup olive oil
  • juice of 1 lemon


  • Lightly toast the cumin seeds in a small skillet over medium heat, stirring often until fragrant, 2-3 minutes; let cool.
  • Add the seeds to a food processor or high powdered blender and purée the seeds with the cilantro, parsley, jalapeños, garlic, green onions, green olives (if using), olive oil, lemon juice, and salt until smooth. Store in a sealed glass jar or container.


* Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
Nutritional value base on 1 cup

Spicy Green Harissa | @hbharvest


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    1. Hey Johanna,
      Sorry for any confusion, you will want to use 2 jalapeños. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  1. I don’t have the ingredients to make this. I just tried Indian food for the first time a year ago and I love it. So I will get things together to make it. I did make the peanut butter part of your recipe (a small amount) and ate it with cinnamon graham crackers–now that was good.

  2. There is a similar dish in India, It’s made with Lentils,Chicken and it’s called Harees and the Lamb/Mutton is called Haleem.

  3. Wow delicious In addition to healthy, that is the most important to maintain good shape. Congratulations! Your blog is packed with wonderful recipes … I even write down and do some …..


    1. HI!! the Jalapeños sadly can not be substituted they are to vital for the spice! I hope you can find them and try!!

  4. I just made red harissa today as part of a birthday gift bag for my daughter! This green magic looks wonderful! My next food prosser recipe for sure. Thank you for continuing to inspire. ( I want a sink like yours and that stove, oh my!)

  5. Just searched for this recipe after eating it at Lola in Seattle. This was amazing. We ate an entire batch at dinner tonight and now I am making more to refrigerate. Fantastic recipe.

  6. Sounds like it’s a great dip! But just wanted to give you the heads up that harissa is Middle Eastern and not Indian.

  7. This looks so delicious! I love cumin and I actually just made my own favorite recipe for a blogpost this week: falafel. But I can’t always do the same, so I was looking for something new and exotic with cumin and I think you just presented me with the perfect solution! Thank you 😉

  8. I love this recipe, Tieghan! I’m head over heel with Indian food, and I even bought bunch of spices to cook more Indian at home. So thank you for sharing it. 🙂

  9. I love Indian food. I love love love green harissa but have never made it myself. I can not wait to try this recipe.

  10. I love eating & making harissa.. but never have i made a green version before! Thanks for the idea and recipe Tieghan.. I definitely will be giving it a go. Plus I love the new blog design too!

  11. Normally I do not read post on blogs, but I wish to say
    that this write-up very forced me to check out and do so!
    Your writing taste has been amazed me. Thank
    you, quite nice post.

  12. I love this! I make my own pesto and harissa (red) all the time! I can’t wait to try this, Tieghan! Thank you for this amazing recipe!

    1. Yes, pitta bread, spread on sammies, use on pasta. There is so much you could do with this. Hope you love it!!

  13. yum! Love how easy this is! Was flipping through an old issue of Better Homes and Garden aand saw where you won the readers choice bloggers award, how exciting that must have been!

  14. I don’t have the ingredients to make this. I just tried Indian food for the first time a year ago and I love it. So I will get things together to make it. I did make the peanut butter part of your recipe (a small amount) and ate it with cinnamon graham crackers–now that was good.

  15. I absolutely adore harissa, but for some reason have never thought about making it green (perhaps because in the Middle East that wouldn’t technically be considered harissa?…. I’m not sure!). In any case, beautiful recipe!

  16. Harissa looks amazing, thanks for the recipe. Would you mind sharing where you got your plates, i have a set i got at a small import store that is out of business and i’d love to get some more.

  17. I did not know that cilantro is a Vietamien Coriander. Looks very healty and delicious. Bon dimanche !!

  18. I’ve never even tried harissa before! So this green version should probably be on my list of stuff to make…like immediately!

  19. Looks very interesting. And i know tomorrow you will expand on this. But what Is this ? A dip for Pita chips? Sorry to have to ask. Maybe because it is 3 AM and I haven’t enough coffee yet. 🙂 Gus can’t eat this…too much Kit K…BUT I sure can.

    1. Yes, a dip, a sauce for meats or pasta. You can do so much with it! Spread it on sammies, use for eggs and toast! YUM!
      Thanks so much and I hope you get to try this! 🙂