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Edy Massih, chef, caterer and the owner of Edy's Grocer, the first Lebanese market and deli in North Brooklyn, gained a huge social media following thanks to his colorful food and beautiful mezze boards. We asked him to share the recipes for two of his most popular mezze dips: this roasted red pepper and walnut one and his Warm Cheesy Spinach Dip with Preserved Lemon. Both use mostly pantry ingredients and are so tasty and easy—anyone can make them at home!
Ingredients
- One 10-ounce jar of roasted red peppers, drained, or 3 roasted red bell peppers, peeled and seeded
- ¼ cup lemon juice
- 3 cloves garlic
- 1 tablespoon ground cumin
- 1 ½ teaspoons Aleppo pepper
- 2 tablespoons olive oil, plus more for topping
- 1 tablespoon kosher salt
- 2 cups walnuts, plus more for topping
- ½ tablespoon pomegranate molasses
- Dukkah, for topping
For Serving:
- Crackers, pita and/or crudite
Yield
Serves: 6 to 8
Preparation
Add the peppers, lemon juice, garlic, cumin, Aleppo pepper, olive oil, salt and walnuts to a food processor and process until combined, about 1 minute. With the processor running, drizzle in the pomegranate molasses.
Taste for seasoning, then transfer to a serving bowl. Sprinkle with dukkah and walnuts, drizzle with olive oil and serve with crackers, pita and/or crudite.