Hmiss (Tunisian Grilled Pepper and Tomato Dip)
Let yourself be transported to Tunisia with this rustic and sunny dip, hmiss. Imagine grilled red peppers, sweet and smoky, mixed with juicy tomatoes, all spiced up with garlic and cumin. This dip, which my grandmother used to prepare over a small ember fire, is perfect for sharing as an appetizer on a slice of crusty bread. Each bite is a journey: the olive oil flows, the cumin warms, and the tomatoes bring a tangy touch. Simple, generous, it brings the family together around the table. You'll love this explosion of Mediterranean flavors!
Ingredients
- red bell peppers4
- ripe tomatoes2
- garlic3 cloves
- extra virgin olive oil4 tbsp
- salt1 tsp
- ground cumin1 tsp
- sweet paprika (optional)1/4 tsp
- capers (optional)1 tbsp
Nutrition
Instructions
- 1
Wash the peppers and tomatoes. Grill the peppers under the oven broiler or over a flame until the skin blackens. Place them in a closed plastic bag for 10 minutes to steam, then peel, seed, and slice them into strips.
- 2
Plunge the tomatoes into boiling water for 30 seconds, refresh them, peel them, and roughly chop them.
- 3
Finely chop the garlic cloves. In a bowl, mix the peppers, tomatoes, garlic, olive oil, salt, cumin, and sweet paprika. Add the capers if desired.
- 4
Mash everything with a fork to a rustic texture (not too smooth). Let rest at room temperature for at least 30 minutes to blend the flavors.
- 5
Serve in a shallow dish, drizzle with a bit more olive oil. Accompany with fresh bread or vegetable crudités.
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