Algerian Roasted Red Pepper and Walnut Dip (Hmiss)
This Algerian dip, called hmiss, is a staple on tables in eastern Algeria, especially in Constantine. You'll love its rustic texture and smoky flavor, enhanced by walnuts and cumin. Typical spices like cumin and paprika give the whole personality of Algerian cuisine. Perfect as an appetizer or alongside a tagine, this dip comes together in no time. Feel free to adjust the garlic and lemon to your taste. It's a simple and authentic way to travel without leaving your kitchen.
Ingredients
- Red bell peppers3 large
- Shelled walnuts100 g
- Garlic2 cloves
- Olive oil3 tbsp
- Ground cumin1 tsp
- Paprika1/2 tsp
- Lemon1/2 (juice)
- Salt1/2 tsp
- Black pepper1/4 tsp
- Pita bread or baguettefor serving
Instructions
- 1
Roast the whole peppers over a gas flame or in the oven until the skin is blackened. Let cool in a plastic bag, then peel and remove seeds.
- 2
In a mortar or blender, place the walnuts and garlic. Crush or blend coarsely.
- 3
Add the roasted peppers and crush or pulse to keep a slightly grainy texture.
- 4
Stir in the olive oil, cumin, paprika, salt, pepper, and lemon juice. Mix well.
- 5
Adjust seasoning and serve at room temperature with pita bread or baguette.
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