Toast the coriander, cumin, and caraway seeds in a dry skillet over medium heat until fragrant.

Transfer the toasted seeds to a food processor and pulse until finely ground.

Add the dried red chilies to the food processor, removing seeds if less heat is desired.

Incorporate the minced garlic into the mixture.

Add the tomato paste to the food processor.

Drizzle the olive oil into the food processor.

Pour in the lemon juice and add salt to taste.

Blend everything until you achieve a smooth and creamy consistency.

Let the harissa sit for at least an hour before using for best flavor.