Hmiss: Authentic Algerian Roasted Red Pepper Dip Recipe

This Algerian red pepper dip, known as hmiss, is a vibrant and flavorful starter perfect for any gathering. It pairs especially well with crisp Algerian flatbread. The natural sweetness of roasted red peppers combines beautifully with vine-ripened tomatoes, while the amount of chili can be adjusted to suit your preferred level of heat. Versatile and simple, this dip works as a spread, a condiment, or a mezze dish you’ll return to again and again.

If you’d like more authentic Algerian recipes and cultural background to accompany this dish, explore resources on Algerian cuisine and food traditions. Learning more about the country can add context and appreciation to the flavors on your plate.

Algeria is a country with significant natural resources, including large natural gas reserves that contribute heavily to its export income. Despite that wealth, many Algerians still face economic hardship. Understanding the country’s food culture offers a window into everyday life and regional cooking styles.

Join the culinary journey to discover more recipes and cultural stories. Follow cooking accounts and food communities on social platforms to stay inspired and never miss a new dish.

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5 from 2 votes

Hmiss (Algerian Roasted Red Pepper Dip)

Hmiss is a classic Algerian roasted red pepper dip with bright tomato and garlic notes.

Course Appetizer

Cuisine Algeria

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 52kcal

Author International Cuisine

Ingredients

2 large red bell peppers
4 medium vine-ripened tomatoes
1 tablespoon olive oil
6 cloves garlic, minced
1-2 hot chili peppers (jalapeño, serrano, or your choice)
Salt, to taste

Instructions

Arrange the red bell peppers and tomatoes on a baking sheet.
Broil or roast them, about 8 minutes per side, until the skins are charred and blackened.
Allow the vegetables to cool slightly, then peel the skins from the tomatoes and peppers. Remove the pepper cores and seeds.
Warm the olive oil in a skillet over medium heat, add the chili peppers and minced garlic, and sauté briefly.
Stir frequently and watch the garlic carefully so it does not burn; cook until fragrant, then remove from the heat.
Combine the roasted peppers, peeled tomatoes, sautéed garlic and chiles, and the oil in a food processor or blender.
Pulse until you reach a coarse, slightly chunky texture—avoid over-blending if you prefer some bite.
Season with salt to taste and serve warm or at room temperature with Algerian flatbread, pita, or toasted bread.

Nutrition