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.
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 reachi
View full recipe on Sugar Spice Lab