CAVA Harissa: Dip, Sauce & Dressing Guide

CAVA harissa is one of the most versatile ingredients on the menu. At CAVA restaurants, you can use it three ways in a single bowl: as a dip base, as a dressing, and as a marinade for the harissa honey chicken. At the grocery store, it comes in a jar that works as a condiment, a cooking sauce, and a marinade all in one.

This guide explains exactly what CAVA harissa is, what’s in it, how the dip and the vinaigrette differ, and how to make both at home.

What Is CAVA Harissa?

CAVA harissa is a North African-inspired chili paste that serves as one of the signature flavors across CAVA’s entire menu. CAVA describes it as a “Greek spin” on traditional harissa — where most authentic North African harissa is built on a pure dried red chili base, CAVA’s version uses stewed tomatoes as the primary ingredient, which gives it a brighter, more approachable tomato-forward heat rather than deep chili intensity.

The base components are stewed tomatoes, canola oil, extra-virgin olive oil, crushed red pepper, fresh parsley, fresh garlic, and spices. The result is fiery and tomato-forward with a heat that builds rather than hits all at once.

At CAVA restaurants, harissa appears in three distinct forms:

Harissa dip

The thick paste served as a side or bowl component

Hot harissa vinaigrette

The same paste thinned with oil and acid into a pourable dressing

Harissa honey chicken

Protein marinated in harissa and cayenne, glazed with honey

At grocery stores, the jarred harissa paste is the same product used in the restaurants and is available at Whole Foods Market, Target, and other major retailers.

CAVA Harissa Dip ^{(The Paste)}

What It Is

The harissa dip, also called harissa sauce or harissa side, is the thick, concentrated paste. At the restaurant, it’s offered as a dip or mixed directly into a bowl alongside proteins and greens. It’s the same product sold in 8 oz jars at grocery stores.

CAVA recommends mixing it with hummus or labneh for a layered dip, or using it as a marinade for chicken and roasted vegetables.

Ingredients

STEWED TOMATOES, NON-GMO CANOLA OIL, SPICES, EXTRA-VIRGIN OLIVE OIL, FRESH PARSLEY, KOSHER SALT, FRESH GARLIC, CITRIC ACID

No tahini. No chickpeas. Just tomatoes, oil, aromatics, and spice. The absence of tahini is what keeps this lighter and more fluid than a hummus-based dip.

Calories & Nutrition (Per 2 tbsp / ~28g serving)

Nutrient	Amount
Calories	50
Total Fat	4g
Carbohydrates	3g
Sugar	1g
Protein	0g
Sodium	—

Dietary: Vegan, Gluten-Free, Dairy-Free

At CAVA restaurants, a harissa side serving is approximately 45–60 calories depending on portion.

How to Use the Harissa Dip

As a bowl dip: Pair with hummus, falafel, or pita crisps inside a CAVA bowl
As a marinade: Coat chicken thighs or cauliflower and roast at 425°F
Mixed into hummus: Stir 1–2 tablespoons into CAVA traditional hummus for an instant spiced dip
On eggs: A spoonful over fried or scrambled eggs for a North African-style shakshuka effect
As a pasta sauce base: Thin with pasta water and toss with rigatoni

CAVA Harissa Vinaigrette _{^{(The Dressing)}}

What It Is

The hot harissa vinaigrette is the restaurant dressing version of CAVA’s harissa. It’s the same paste thinned with olive oil, honey, lemon juice, and an acid (vinegar or citrus) into a pourable vinaigrette. CAVA describes it as having “soft heat from harissa, balanced with sweetness and a hint of acidity.”

The vinaigrette disperses the harissa’s heat and smokiness throughout the entire bowl rather than concentrating it in one layer — this is what makes it work differently from the dip even though the base is identical.

For a full breakdown of CAVA’s harissa vinaigrette alongside the rest of the dressing lineup, see our CAVA dressings guide.

Calories & Nutrition (Per full restaurant serving)

Nutrient	Per Serving
Calories	70
Total Fat	8g
Carbohydrates	11g (per full catering portion)
Sugar	4g
Protein	3g

Note: Per-serving nutrition varies slightly between the restaurant portion and copycat recipes. The 70-calorie figure is the standard CAVA restaurant serving.

Best Paired With

Steak + harissa bowls
Harissa Avocado Bowl
Harissa honey chicken builds — the vinaigrette carries the heat throughout the whole bowl
Pita wraps with roasted vegetables

Avoid pairing with: lemon herb chicken bowls, tzatziki-heavy builds, or any bowl where a light, clean flavor profile is the goal. The harissa vinaigrette will overwhelm herb-forward combinations.

CAVA Green Harissa

Green harissa is a separate product from the red harissa — they share a name but use entirely different ingredients and flavor profiles.

Calories: 90 per serving | Fat: 9g | Carbs: 1g | Sugar: 0g

CAVA Green Harissa ingredients: Sunflower & Olive Oil, Lemon Juice, Water, Jalapeño Peppers, Onions, Parsley, Cilantro, Garlic, Salt, Spices

Green harissa is herb-forward and fresh, jalapeño and cilantro-driven heat rather than tomato-forward. It reads closer to CAVA’s skhug in character: bright, herbaceous, and lighter on heat than the red paste. It’s available as a grocery product in a 9 oz bottle and works as a sauce, drizzle, or marinade in the same ways as the red paste but with a completely different flavor direction.

Red vs. Green harissa at a glance

	Red Harissa	Green Harissa
Base	Stewed tomatoes + red chili	Jalapeño + fresh herbs
Flavor	Smoky, tomato-forward, warm heat	Bright, herbaceous, fresh heat
Calories (per serving)	50	90
Fat	4g	9g
Similar to	North African harissa paste	CAVA skhug
Best use	Bowls, marinades, dips	Drizzle, finishing sauce

How to Make CAVA Harissa at Home

CAVA Harissa Paste (Copycat)

Yield: About 1 cup | Prep: 10 min | Cook: 15 min

Ingredients:

1 can (14 oz) fire-roasted diced tomatoes, drained
3 tablespoons extra-virgin olive oil
2 tablespoons canola or sunflower oil
3 cloves fresh garlic, minced
2 tablespoons fresh flat-leaf parsley, finely chopped
1½ teaspoons crushed red pepper flakes (adjust to heat preference)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon kosher salt
1 teaspoon citric acid or 1 tablespoon fresh lemon juice

Instructions:

Drain the tomatoes thoroughly and pat dry with paper towels. Excess moisture will make the paste thin.
In a small saucepan, warm the olive oil and canola oil over medium-low heat. Add garlic and cook 2 minutes until fragrant — do not brown.
Add the drained tomatoes and cook 8–10 minutes, stirring occasionally, until the mixture thickens and most of the liquid has evaporated.
Remove from heat. Stir in red pepper flakes, cumin, coriander, paprika, and salt.
Transfer to a food processor or use an immersion blender. Blend until nearly smooth — CAVA’s harissa has some texture, not a completely pureed consistency.
Add parsley and citric acid (or lemon juice). Pulse 3–4 times to incorporate. Taste and adjust salt and heat.
Cool and transfer to a jar. Store refrigerated for up to 2 weeks.

The key to CAVA’s flavor: The stewed/fire-roasted tomato base is what makes CAVA’s harissa distinctly different from traditional red chili–based harissa. If you substitute fresh peppers for the tomatoes, you’ll get a different product entirely. Stick with canned fire-roasted tomatoes for the closest match.

CAVA Harissa Vinaigrette Recipe (Copycat)

Yield: About ½ cup (4 servings) | Prep: 5 min

Ingredients:

3 tablespoons extra-virgin olive oil
2 tablespoons CAVA harissa paste (store-bought or homemade above)
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 small clove garlic, finely minced or grated
¼ teaspoon kosher salt
Pinch of dark chili powder (optional, for extra depth)
1–2 teaspoons water (to adjust consistency)

Instructions:

Add all ingredients to a small jar with a tight-fitting lid.
Seal and shake vigorously for 20–30 seconds until fully emulsified.
Taste and adjust: more honey for sweetness, more lemon for brightness, more harissa for heat.
For a smoother texture, blend with an immersion blender for 15 seconds.
Chill for at least 30 minutes before using — the flavor improves significantly as it sits.
Shake again before each use. Store refrigerated up to 1 week.

The sweet-heat balance is the key: CAVA’s vinaigrette is not a straight harissa-oil mixture. The honey is essential — it rounds off the heat and adds the characteristic dimension CAVA describes. Don’t skip it or substitute sugar, which lacks the depth of honey.

CAVA Green Harissa Recipe (Copycat)

Yield: About ¾ cup | Prep: 10 min

Ingredients:

2 jalapeño peppers, stems removed (seeds in for more heat, removed for less)
½ small white onion, roughly chopped
1 cup fresh flat-leaf parsley
½ cup fresh cilantro
3 cloves garlic
3 tablespoons sunflower oil
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons water
½ teaspoon kosher salt
Pinch of cumin

Instructions:

Combine all ingredients in a blender or food processor.
Blend until smooth, about 60 seconds. Scrape down sides once.
Taste and adjust salt and lemon. The consistency should be loose and pourable — add more water one tablespoon at a time if needed.
Store refrigerated in a sealed jar for up to 5 days.

Tip: Unlike the red harissa, the green version is best made fresh. The parsley and cilantro oxidize and lose brightness after a few days.

Where to Buy CAVA Harissa

CAVA’s red harissa paste is widely available at grocery stores nationally:

Whole Foods Market — 8 oz jar, stocked in the refrigerated dip/condiment section
Target — available at most locations in the deli or international foods section
Instacart — available for same-day delivery from Whole Foods and other partner stores
Amazon Fresh — available for delivery through Amazon Fresh partner stores
cava.com/grocery — use the store locator to find the nearest retailer

The green harissa is less widely distributed, confirmed available on Instacart in the 9 oz bottle format, and at select Whole Foods locations. Check cava.com for current availability.

FAQ

CAVA harissa is made from stewed tomatoes, non-GMO canola oil, extra-virgin olive oil, spices, fresh parsley, fresh garlic, kosher salt, and citric acid. Unlike traditional North African harissa, which uses a pure dried red chili base, CAVA’s version is tomato-forward — the stewed tomatoes are the primary ingredient.

They use the same harissa paste as a base. The dip is the thick, concentrated paste served as a bowl side or condiment. The hot harissa vinaigrette is that same paste thinned with olive oil, honey, lemon juice, and red wine vinegar into a pourable dressing. The dip layers heat in one spot; the vinaigrette distributes it throughout the bowl.

CAVA harissa is moderately spicy — noticeable heat that builds over several bites rather than immediate intensity. It’s significantly milder than most traditional harissa because the stewed tomato base dilutes and balances the chili heat. Most people with a moderate heat tolerance will find it comfortable.

Yes. At CAVA, the terms “harissa,” “harissa dip,” “harissa sauce,” and “harissa side” all refer to the same product — the thick red paste. The only distinct product is the hot harissa vinaigrette, which is the dressing version.

CAVA green harissa is a separate product made from jalapeño peppers, fresh parsley, cilantro, onion, garlic, sunflower and olive oil, and lemon juice. It is bright, herbaceous, and oil-based, much closer in character to CAVA’s skhug than to the red harissa paste.

Yes. CAVA harissa — both red and green — is vegan, gluten-free, and dairy-free.

Yes. CAVA harissa is stocked at Whole Foods Market in 8 oz jars in the refrigerated dip section. It’s one of CAVA’s most widely available grocery products alongside the traditional hummus.

The CAVA harissa paste has 50 calories per 2-tablespoon serving. The hot harissa vinaigrette served at CAVA restaurants is 70 calories per serving.

The Bottom Line

CAVA harissa is the most versatile item in the CAVA lineup, it functions as a dip, a marinade, a dressing base, and a cooking ingredient depending on how it’s used. The stewed tomato base makes it more approachable than traditional harissa while still delivering real heat.
If you’re buying it at the grocery store, the 8 oz jar from Whole Foods is the most convenient way to replicate CAVA flavors at home. If you want the full harissa experience in a bowl, use it as both a dip layer and request the hot harissa vinaigrette as your dressing — that’s the combination that carries harissa through every bite.

CAVA Harissa: Dip, Sauce & Dressing | Ingredients, Calories & Recipes