Tunisian Hmiss (Roasted Pepper and Tomato Dip)
Today I bring you a classic from Tunisian tables: Hmiss, a smoky roasted pepper and tomato dip. It's the perfect accompaniment for an appetizer or light starter. Tunisian cuisine often stands out from Moroccan cuisine by its generous use of harissa and garlic that awaken the palate. Unlike Mechouia which usually includes eggs, this version is purely plant-based, ideal for dip lovers. Essential ingredients like cumin and olive oil are non-negotiable: they bring that subtle warmth that makes all the charm of this authentic recipe.
Ingredients
- red bell peppers3
- ripe tomatoes2
- garlic cloves4
- olive oil3 tablespoons
- salt1/2 teaspoon
- ground cumin1 teaspoon
- Tunisian harissa1 tablespoon
- stale bread or flatbreadfor serving
Instructions
- 1
Preheat oven to 200°C. Place whole peppers and tomatoes on a baking sheet. Roast for 25 minutes until skins are charred.
- 2
Remove vegetables, place in a bowl and cover with plastic wrap. Let cool for 10 minutes, then peel them (remove seeds from peppers too).
- 3
In a mortar or blender, crush garlic with salt, cumin and harissa. Add peeled peppers and tomatoes, mash or pulse roughly.
- 4
Stir in olive oil, mix well. Taste and adjust seasoning if needed.
- 5
Transfer to a serving bowl. Enjoy at room temperature with stale bread or Tunisian flatbread.
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