Ingredients

• 1 Small red onion, chopped
• 2 tablespoons Cilantro, chopped
• 2 Garlic cloves, crushed
• 1/3 cup Mayonnaise
• 1/3 cup Greek yogurt
• 1 tablespoons Lemon juice, to taste
• 3 tablespoons Harissa paste (up to 6)
• 1 1/2 tablespoons Tomato paste
• 1/2 teaspoon Ground cumin
• 1 teaspoon Sugar

Instructions

1. Add roughly chopped the red onion, cilantro, and crushed garlic cloves to a food processor along with mayonnaise, Greek yogurt, lemon juice, Harissa paste (start with 3 tablespoons for mild-medium spice, up to 6 tablespoons for hot), tomato paste, ground cumin, and sugar.
2. Taste the sauce and adjust the seasoning to your preference. Add more lemon juice for tanginess, extra crushed garlic for a stronger garlic flavor, and additional Harissa paste for spiciness.
3. You can use the sauce immediately, or for best results, refrigerate it for at least an hour to allow the flavors to meld together.

Notes

• For a lighter version, substitute one-third of the mayonnaise with Greek yogurt.
• Store the sauce in the refrigerator for up to ten days, unless Greek yogurt is used, in which case it will last for up to four days.

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