Mezze Plate Recipe

Toast walnuts and prepare peppers

Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast 6–8 minutes until aromatic and slightly darker — watch closely to avoid burning. If using raw red peppers, roast whole peppers over a gas flame or under a broiler until charred, then place in a covered bowl or paper bag to steam for 10 minutes; peel, stem, and seed. If using jarred roasted peppers, drain well.

Blend base

In a food processor, combine the toasted walnuts (reserve 1–2 tbs for garnish if desired), roasted red peppers, breadcrumbs, smashed garlic clove, smoked paprika, ground cumin, red pepper flakes (if using), salt, and black pepper. Pulse to combine until mixture is coarsely ground.

Emulsify and finish

With the processor running, slowly drizzle in 3 tbs olive oil, then add the pomegranate molasses and lemon juice. Process until smooth but still with some texture, about 30–60 seconds. Taste and adjust seasoning (more salt, lemon, or pomegranate molasses to balance sweetness/tang). Transfer to a serving bowl, drizzle with 1 tbs extra-virgin olive oil and sprinkle reserved chopped walnuts on top.

Char eggplants

Preheat oven to 450°F (230°C) or heat a gas burner. Pierce each eggplant several times with a fork. Roast on a baking sheet in the oven or char over an open flame, turning occasionally, until the skin is blackened and the flesh is very soft — about 30–40 minutes in the oven or 10–15 minutes on a gas flame. Allow to cool until easy to handle.

Scoop and drain

Slice each cooled eggplant open and scoop the flesh into a colander or sieve. Let the flesh drain for 10–15 minutes to remove excess liquid (press lightly with a spoon to speed draining). Discard most of the charred skin and any large bitter seeds.

Mix and season

Place the drained eggplant flesh in a bowl. Add 1/2 cup tahini, 2 tbs lemon juice, 2 minced garlic cloves, 2 tbs olive oil, 1/2 tsp ground cumin, salt, and black pepper. Mash with a fork or use a food processor for a smoother texture, blending until creamy but still slightly chunky, about 30–45 seconds in a processor.

Serve and garnish

Transfer to a serving dish, make a shallow well in the center, drizzle with a little olive oil (about 1 tbs), sprinkle smoked paprika and chopped parsley, and scatter pomegranate seeds if using.

Prepare chickpeas

Drain and rinse the canned chickpeas. For an extra-silky hummus, remove a few chickpea skins by rubbing between your fingers (optional). Reserve a tablespoon or two of chickpeas for garnish if desired.

Blend tahini and lemon

In a food processor, combine 1/2 cup tahini and 3 tbs fresh lemon juice. Process 30 seconds, scrape down sides, then process another 20–30 seconds. This step helps make the tahini creamy and light.

Add chickpeas and seasonings

Add the drained chickpeas, 2 garlic cloves, 2 tbs olive oil, 1/2 tsp ground cumin, and 1 tsp salt to the processor. Pulse and process until thick and somewhat smooth, about 1 minute.

Adjust texture

With the processor running, add 3 tbs ice water, a tablespoon at a time, until the hummus reaches your desired silky consistency (about 30–60 seconds additional processing). Taste and adjust salt, lemon, or garlic as needed.

Serve

Spoon hummus into a shallow bowl, create a swirl, drizzle with 1 tbs extra-virgin olive oil, sprinkle paprika, and top with reserved chickpeas or pine nuts if desired.

Spoon each dip into separate small bowls or arrange three mounds on a large platter: muhammara, baba ghanoush, and hummus. Garnish each according to directions above (walnuts for muhammara, paprika/parsley/pomegranate for baba ghanoush, olive oil/paprika for hummus).

Arrange warm pita slices, cucumber slices, cherry tomatoes, and additional toasted nuts/herbs around the dips. Drizzle a little olive oil over the vegetables and sprinkle sea salt flakes lightly if desired.

Serve immediately at room temperature. Provide small spoons and plates for sharing.