To a small bowl, add all ingredients except water (so tahini, lemon juice, harissa sauce, salt, and smoked paprika) and whisk to combine.
Add water a little at a time, continuing to whisk until you have a creamy, pourable sauce. Taste and adjust as needed, adding more lemon juice for tang, paprika for smokiness, harissa for mild heat, and sea salt for overall flavor.
Leftovers will keep in a sealed container for up to 4-5 days. After refrigerating, thin with water as needed. Not freezer friendly.
*Recipe as written makes ~3/4 cup. *Nutrition information is a rough estimate calculated with the lesser amount of salt. *If using a spicy harissa sauce, start with less and work your way up. *Leftover harissa (for example, the Mina harissa sauce we used) is delicious with eggs or pasta or in shakshuka. It can also be frozen in an ice cube tray for later use.