As requested by Otto, but please bear in mind all my quantities are very "fluid". They're also my interpretations, so unlikely to be truly authentic..
Harissa Paste
7 Long Red Chillies
4 Red Bullet chillies
2 tsps each of ground cumin, coriander and caraway seeds
1/2 tsp Malden sea salt
2 tsp ground sweet paprika
30 or more fresh mint leaves
1/3 cup olive oil
6 cloves garlic
Water
Wash and deseed chillies (I wear gloves, I'm a wuz), place all dry ingredients in blender, add a little water and puree. Add olive oil and continue to blend, adding more water if necessary to get a nice wet consistency. I like this more sauce like than paste, so I generally add a bit more water. Sometimes if I'm feeling good I'll use more water and less olive oil. If I don't have bullet chillies, I might add a tsp of kashmiri chilli powder.
Homous
This was adapted from a recipe I saw for Syrian homous, which is apparently smoother and much less oily than western versions.
1 tin chick peas (drained)
little hot water
2 cloves garlic, crushed
juice of one lemon
tahini
olive oil
salt
Put chick peas and garlic in blender and puree with a little hot water. Add lemon juice and a few large spoonfuls of tahini to taste (maybe start with two dessert spoonfuls). Add salt to taste, and more water if necessary to bring to smooth paste. Add just a little olive oil at the end, or you can drizzle olive oil over when you serve.
The program I watched served this spread out on a plate, and topped with slices of lamb fillets which had been rolled in sumac and pan-fried. The final dish was sprinkled with sumac and drizzled with olive oil (and presumably served with bread).
Cheers, Celia