Hmiss

Roast the bell peppers and tomatoes directly over a gas flame or under a hot broiler, turning frequently for 12-15 minutes until the skins are completely blackened and blistered. The charring is essential for the dish's signature smoky flavor.

Transfer the roasted vegetables to a bowl, cover tightly, and let steam for 15 minutes. This loosens the skins and makes peeling easy. The steaming also concentrates the smoky flavors.

Peel the charred skins from the peppers and tomatoes, remove the pepper seeds and membranes. Do not rinse under water, as this would wash away the precious smoky flavor you worked to develop.

Using two forks, roughly chop and mash the roasted peppers and tomatoes together on a cutting board. The texture should be chunky and rustic, not a smooth puree. Some pieces should remain distinct.

Transfer the mashed vegetables to a bowl and add the minced garlic, olive oil, cumin, paprika, salt, and pepper. Mix well and taste, adjusting seasoning as needed. The garlic should be added raw for its sharp bite.

Let the hmiss sit at room temperature for at least 15 minutes to allow the flavors to meld. It improves the longer it sits and can be made a day ahead and refrigerated, brought to room temperature before serving.

Serve the hmiss in a shallow bowl with an extra drizzle of olive oil, a sprinkle of cumin, and fresh cilantro. Enjoy with crusty bread, alongside grilled meats, or as part of a larger meze spread.