packing lunch for my ✨fiancé✨

Harissa (can use storebought if you just want the hummus):

10 dried guajillo chili peppers, stems and seeds removed
½ cup hot water
1 tbsp caraway seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
3 garlic cloves
1 roasted red pepper (from a jar) 
½ tsp smoked paprika
½ tsp kosher salt, plus more to taste
¼ cup olive oil
2 tbsp tomato paste
1 tbsp lemon juice 

1. Place the dried chilies in a heatproof bowl. Pour ½ cup hot water over the chilies and let them soak for at least 15 minutes or until they become soft.
2. In a small skillet over medium heat, toast the caraway seeds, coriander seeds, and cumin seeds until fragrant, about 1 to 2 minutes. (Be careful not to burn them.) 
3. Drain the water from the chilies and place them in a food processor. Add the toasted seeds, garlic cloves, roasted red pepper, smoked paprika, and salt. Blend until a rough paste forms.
4. With the food processor running, slowly drizzle in the olive oil. Blend for a couple minutes until the mixture is smooth. (You may add more olive oil if needed.) 
5. Mix in the tomato paste and lemon juice. Blend again until just combined. Taste and season with salt as needed. 

Hummus:
1 medium red bell pepper, seeds removed and julienned
1 tbsp neutral oil
2 cans chickpeas, drained and rinsed
1 garlic clove, peeled 
2 tbsp extra-virgin olive oil, plus more for garnish
½ cup tahini
½ cup lemon juice
1 tsp cumin powder
½ tsp smoked paprika
1–2 tbsp Harissa Paste
2–5 tbsp ice cold water
Kosher salt, to taste

1. Preheat a medium cast-iron pan over high heat. Add the oil. Once the oil is shimmering, add the bell pepper. Stir fry until softened and slightly charred. About 3 to 5 minutes. Remove from heat and set aside.
2. Add the chickpeas to a food processor. Process, occasionally scraping the sides of the bowl with a rubber spatula, until the chickpeas are processed into a fine paste. 
3. Add the red peppers, garlic, olive oil, tahini, lemon juice, cumin, and paprika. Add between 1 to 2 tablespoons of harissa paste depending on your preferred spiciness level. Process all the ingredients together. Slowly add ice cold water, 1 tablespoon at a time, until the hummus reaches a smooth consistency. Taste and adjust the seasoning with salt.