Spicy Green Harissa.

Lightly toast the cumin seeds in a small skillet over medium heat, stirring often until fragrant, 2-3 minutes; let cool.

Add the seeds to a food processor or high powdered blender and purée the seeds with the cilantro, parsley, jalapeños, garlic, green onions, green olives (if using), olive oil, lemon juice, and salt until smooth. Store in a sealed glass jar or container.