Place the dried chilies in a heat-proof bowl and cover them with freshly boiled water. Let them soak for 25–35 minutes, or until softened. Drain, then remove the stems and seeds.

Lightly toast the cumin, coriander, and caraway seeds in a dry pan over medium heat until fragrant, about 1–2 minutes. Grind the toasted spices using a mortar and pestle or spice grinder.

In a food processor, add the soaked chilies and garlic cloves. Pulse until coarsely chopped.

Add the roasted red bell peppers, freshly ground spices, smoked paprika, tomato paste, and salt. Process until smooth, scraping down the sides as needed. With the processor running, drizzle in the olive oil and lemon juice, pulsing until well incorporated. Taste and adjust salt as desired.

Transfer the harissa to a clean jar. Pour a thin layer of olive oil on top to help preserve it, then cover tightly. Store in the fridge for up to 1 month.