Homemade Harissa (Dip)

In a blender combine the first 10 ingredients (through Aleppo pepper) and ½ cup water. Cover and blend until uniform. 2. Transfer mixture to a small saucepan. Cook over medium 5 minutes or until sauce thickens, stirring occasionally. Stir in lemon juice and salt. Let cool to room temperature. To Store: Refrigerate in a glass jar up to 1 week. Or freeze in a freezer-safe container up to 2 months.