Discover the Rich Traditions of Armenian Cuisine with Our Traditional Hamime Recipe.
Step into the vibrant world of Armenian culinary traditions with our delightful Hamime recipe, a cherished dish enjoyed year-round by families throughout Armenia.
As the red peppers ripen and paint the fields in brilliant hues each fall, cooks eagerly prepare the hamime pepper mixture, preserving the season's bounty.
While red pepper paste—a close cousin to this mixture—is typically dried before storage, our recipe celebrates the fresher, vibrant approach using freshly ground peppers mixed with robust flavors.
This traditional recipe not only brings the authentic taste of Armenian homes into your kitchen but also offers a link to historical practices where dried pastes were the norm.
For those intrigued by the deeper, more intense flavors of dried pastes, Muhamara dip provides a similar taste profile and serves as a perfect complement or alternative to explore.
Prepare to charm your family and guests with this simple yet profound dish that encapsulates the essence of
Armenian hospitality and the joy of homemade cuisine.
Whether spread on warm pita bread or served as a lively addition to any meal, our Hamime promises a culinary journey that’s as enriching as it is delicious!
For the Red Pepper Mixture:
⦁ 6-8 large red bell peppers
⦁ 2-8 red Anaheim chili peppers
⦁ 1/2 cup walnut pieces
⦁ Salt, to taste
For the Hamime:
⦁ 2 cups red pepper mixture
⦁ 1 medium tomato, chopped
⦁ 1/4 cup finely chopped onion
⦁ 1/4 cup tomato paste
⦁ 1/4 cup olive oil
⦁ 12 Kalamata olives, pitted & chopped
⦁ A dash of lemon juice
⦁ 1/2 teaspoon cumin
⦁ Salt and pepper, to taste
Pepper Mixture:
1. Prepare the Peppers: Remove the seeds, stems, and pulp from the peppers. Coarsely grind them in a food processor or meat grinder with walnuts, adding a small amount of salt. Adjust the ratio of sweet to hot peppers based on your preference.
2. Store: Transfer the ground pepper mixture to containers and either refrigerate or freeze for future use.
Hamime:
1. Prepare the Base: Remove any excess moisture from the pepper mixture.
Blend with tomato paste, using about 1 tablespoon of paste for every 1/2 cup of pepper mixture.
2. Add Ingredients: Incorporate chopped tomatoes, olives, and a bit of chopped onion into the mixture.
3. Season: Sprinkle in cumin and adjust salt and pepper to taste. Add a dash of lemon juice and a drizzle of olive oil for extra flavor.
4. Chill: Refrigerate the Hamime until cool.
5. Serve: Present the chilled Hamime in small bowls accompanied by pita bread for a delightful and easy Mediterranean appetizer.
🛒 Choosing Ingredients
✔ Red Bell Peppers – Choose fresh, sweet peppers with firm flesh; roasting deepens their flavor
✔ Tomatoes – Ripe and juicy; fresh or peeled canned tomatoes work well
✔ Onions – Yellow or red onions for aromatic sweetness
✔ Garlic – Adds punch and depth; use generously
✔ Olive Oil – For roasting and blending
✔ Paprika or Aleppo Pepper – Optional, for extra warmth and color
✔ Salt & Pepper – Season to taste; enhance all the natural flavors
✔ Optional Add-Ins – A splash of vinegar or lemon juice for brightness
👩🍳 Preparation
✔ Roast the Peppers – Char whole peppers over an open flame or bake until blistered; then peel, seed, and chop
✔ Sauté the Onions & Garlic – Cook slowly in olive oil until golden and fragrant
✔ Simmer with Tomatoes – Combine all ingredients in a pan and cook down until thick and jammy
✔ Blend or Crush – For a smooth sauce, blend until velvety; or mash for a more rustic texture
✔ Taste and Adjust – Add salt, pepper, and acid (lemon or vinegar) to balance richness
🔥 Cooking Techniques
✔ Char for Smokiness – Roasting peppers until the skin blackens adds a deep, smoky note
✔ Low Heat Simmer – Cook the mixture slowly to allow flavors to meld
✔ Oil Matters – Olive oil not only adds richness but helps preserve the sauce
✔ Blend in Batches – If using a blender, let the mixture cool slightly and blend in batches to avoid steam buildup
🍳 Balancing Flavors
✔ Sweet from Peppers – Roasting enhances the natural sweetness
✔ Umami from Tomato – Creates depth and body in the sauce
✔ Garlic Punch – Adjust garlic quantity based on how robust you want the flavor
✔ Acid for Balance – Lemon juice or vinegar lifts the sauce and prevents it from feeling heavy
📦 Storage
✔ Fridge – Keeps 5–7 days in an airtight jar
✔ Freezer-Friendly – Freeze in portions (ice cube trays or containers) for quick use in future dishes
✔ Preserve with Oil – Pour a thin layer of olive oil on top before sealing to extend fridge life
✔ Great Base Sauce – Also use in other Armenian stews, spreads, or even pasta dishes
🍽 Serving & Use in Hamime
✔ Layer with Meat & Veggies – Spread over the bottom of the pot or mix with the main ingredients before baking
✔ Enhances Browning – Helps caramelize the top of the dish while baking
✔ Pairs With – Beef, lamb, or vegetable-based Hamime
✔ Serve on the Side – Spoon extra sauce on top after baking for more intensity