Famous Medi Dip Recipe

Prepare chickpeas

Rinse drained canned chickpeas under cold water. Reserve 2–4 tablespoons of the can liquid (aquafaba) in case you need to loosen the hummus.

Blend base

In a food processor, combine tahini and fresh lemon juice. Process 30 seconds until slightly lightened in color and whipped.

Add the minced garlic, cumin and salt to the tahini-lemon mixture and pulse once to combine.

Add the chickpeas and 1 tablespoon of cold water or reserved chickpea liquid and process. Scrape down sides, then add remaining 1 tablespoon liquid, 2 tablespoons olive oil, and process until very smooth. If needed, add up to 2 more tablespoons of reserved liquid to reach a creamy texture.

Taste and adjust seasoning with additional salt, lemon juice or olive oil. Transfer hummus to a shallow serving bowl, create a shallow well in the center, drizzle 1 tablespoon olive oil and sprinkle paprika.

Toast walnuts

Preheat a small skillet over medium heat. Add 3/4 cup walnuts and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Remove half (about 1/4 cup) and set aside for garnish.

If using fresh red bell peppers: roast under broiler or over open flame until charred on all sides, place in a bowl covered with plastic for 10 minutes, then peel, seed and chop. If using jarred roasted peppers, drain and roughly chop.

In a food processor combine the toasted walnuts (remaining), roasted red peppers, lemon juice, pomegranate molasses, smoked paprika, cumin, Aleppo pepper (or red pepper flakes) and 1/2 teaspoon salt. Pulse to combine.

With the processor running, stream in 2 tablespoons of olive oil to emulsify and create a spreadable texture. Process until mostly smooth but slightly textured. Taste and adjust salt, acidity or heat.

Transfer muhammara to a shallow serving bowl and drizzle a little olive oil on top. Sprinkle the reserved toasted walnut halves.

Warm the just-made flatbread or pita briefly in a 350°F (175°C) oven for 4–6 minutes or wrap in foil and warm for 5 minutes, then cut into wedges.

Arrange hummus and muhammara side-by-side on a large platter or on separate small bowls. Place fresh-cut vegetables and warm bread around the dips.

Garnish the hummus with a drizzle of olive oil and a sprinkle of paprika; garnish the muhammara with reserved walnut pieces and a light drizzle of olive oil. Scatter chopped parsley over the platter if using.

Serve immediately, allowing diners to dip bread and vegetables into either or both spreads.