Roasted Red Pepper and Walnut Dip Mezze Plate
A spread of muhammara, hummus, fresh veggies, and warm bread that turns lunch into a lazy, sharing affair. This is how I eat when I have nowhere to be.
Main Dish · Prep 15 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 300 g roasted red peppers, jarred, drained
- 100 g walnuts, toasted
- 3 tbsp breadcrumbs
- 1 clove garlic
- 1 tbsp pomegranate molasses, optional
- 1 tsp cumin
- 0.5 tsp chili flakes
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 200 g hummus, store-bought or homemade
- 4 flatbread, for serving
- 1 cucumber, sliced
- 200 g cherry tomatoes
Sometimes the best lunch is not a recipe — it is a vibe. A mezze plate is exactly that.
The star here is muhammara — a roasted red pepper and walnut dip that is smoky, slightly sweet, and completely addictive. It takes 5 minutes in a food processor and is better than any store-bought dip you have ever had.
Surround it with hummus, olives, sliced cucumbers, cherry tomatoes, warm flatbread, and whatever else you have. The point is variety and grazing. No plates, no portions, just everyone reaching and dipping.
Pro Tips
- Toast the walnuts before blending. Raw walnuts taste flat. Toasted walnuts taste alive.
- Use jarred roasted peppers to save time. They work perfectly here.
- Add the pomegranate molasses if you can find it — it adds this sweet-tart depth that is incredible.
- Make the muhammara a day ahead. The flavors improve overnight.
Serving
Spread everything on a big board or platter. Put the muhammara and hummus in the center, scatter everything else around. Drizzle olive oil over the dips. Eat slowly, talk a lot.
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