Algerian Hmiss Roasted Red Pepper Dip Recipe

Get ready to meet your new favorite roasted red pepper dip recipe! Originating from the vibrant kitchens of Algeria, Hmiss (pronounced "h-mees") is a smoky, irresistible spicy tomato & pepper salad that effortlessly doubles as a spread or dip. Forget bland bell pepper salads; this is a dish bursting with big, bold flavors from simple, fresh ingredients. It's naturally vegan, gluten-free, and tastes amazing whether served warm or at room temperature. A true staple of Algerian home cooking, Hmiss is traditionally scooped up with warm flatbread or served alongside grilled meats, bringing a taste of North Africa straight to your table.
At a glance, you're looking at about 20 minutes of prep and 30 minutes of cook time, making it an easy addition to your repertoire – especially if you're comfortable roasting peppers. Its flavor profile is a delightful mix of smoky, garlicky, and gently spicy, making it perfect for BBQs, mezze spreads, or even a flavorful weeknight side.

Ingredients

• Vegetables
• 2 large red bell peppers
• 1 large green bell pepper
• 2-3 ripe Roma or plum tomatoes (or any meaty, ripe tomato)
• 1 small hot chili (e.g., jalapeño or Fresno), optional, for a kick
• Aromatics & Seasoning
• 3-4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ¼ teaspoon chili flakes or a tiny pinch of harissa (optional, for extra heat)
• Salt to taste
• Freshly ground black pepper to taste
• Oil & Acid
• 3-4 tablespoons extra virgin olive oil, divided (for sautéing and finishing)
• 1-2 teaspoons fresh lemon juice or mild vinegar (e.g., white wine vinegar), to taste
• Optional Finishing Touches
• 2 tablespoons fresh parsley or cilantro, chopped
• Pinch of smoked paprika (if you roasted under a broiler and want more smoky depth)
• Ingredient Notes for US Readers
• Jarred roasted peppers: In a pinch, you can use jarred roasted peppers, but you'll lose some of that authentic smoky flavor. Drain them well and reduce roasting time.
• Canned crushed tomatoes: A last-resort swap. Fresh is always better for texture and flavor. If using, drain thoroughly.
• Chili safety: For less heat, remove seeds and ribs from hot chilies. Always wash your hands thoroughly after handling chilies!
  Solution: Jarred roasted red peppers can be a fantastic shortcut! While they won't have the exact smoky depth of freshly roasted ones, they offer a great base. Just drain them well, chop, and proceed with the sautéing step. For tomatoes, canned crushed tomatoes can work in a pinch, though fresh is always preferred. Just be sure to drain excess liquid to keep your Hmiss from becoming watery. These ingredients significantly reduce your prep and cook time, making Hmiss accessible even when fresh isn’t an option.
  Disclaimer: These are simply our recommendations to help you save time and effort; they are not required to make the recipe.

Directions

1. Roast the peppers and tomatoes Arrange the whole red and green bell peppers, the optional hot chili, and the tomatoes on a lined baking sheet (parchment paper or foil works great). You have a few options for roasting:
   1. Grill: Place vegetables directly on medium-high grill grates, turning frequently until the skins are blistered and blackened in spots.
   2. Oven Broiler: Place the lined baking sheet on the top rack of your oven. Broil on high, turning every few minutes, until the skins are blistered and charred.
   3. Gas Burner / Cast-Iron Skillet: For a quick char, you can hold peppers directly over a gas flame with tongs, rotating until blackened. Alternatively, use a hot cast-iron skillet.
   The goal is for the skins to be blistered and slightly blackened, and the flesh soft when pressed.
2. Steam, peel & seed Carefully transfer the hot, roasted vegetables to a large bowl. Cover the bowl tightly with plastic wrap or a lid and let them steam for 10-15 minutes. This makes peeling much easier. Once cooled enough to handle, peel away the charred skins. Remove the stems and seeds from all vegetables, paying extra attention to the hot chilies to control the spice level. Don't discard any flavorful juices that collect in the bowl; save them to add back into the pan later.
3. Chop to the right texture On a cutting board, roughly chop the peeled peppers and tomatoes into small, chunky pieces. The goal is not a smooth puree, but a chunky spread—think a thick salsa or a rustic dip that’s easily spoonable.
4. Sauté (the “hmiss” step) Heat 2 tablespoons of extra virgin olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic and gently sauté for about 1 minute until fragrant, being careful not to let it brown. Add the chopped peppers and tomatoes, along with the cumin, sweet paprika, and optional chili flakes or harissa. Stir everything together and cook, stirring occasionally, for 10-15 minutes. The mixture should thicken and become jammy, with the liquids evaporating. Taste and adjust the salt, black pepper, and chili to your preference. Remember to add back any reserved juices from Step 2 if the mixture seems too dry.
5. Finish & rest Remove the skillet from the heat. Stir in the fresh lemon juice or vinegar and drizzle with another 1-2 tablespoons of fresh extra virgin olive oil. If using, fold in the chopped fresh parsley or cilantro. Let the Hmiss sit for at least 10-15 minutes for the flavors to meld beautifully. It can be served warm or at room temperature.
6. Taste & adjust like a pro Before serving, always give your Hmiss a final taste test and adjust as needed:
   1. Too acidic? Drizzle in a little more olive oil or chop in another roasted bell pepper.
   2. Too spicy? Add more roasted bell pepper or serve with a dollop of cooling yogurt.
   3. Too loose? Return it to the stove and cook a few more minutes to evaporate excess liquid.