Za’atar, to sprinkle (optional but highly recommended)
For the muhammara
225g jar of roasted peppers, drained and rinsed
2 tbsp dried plain breadcrumbs
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tbsp pomegranate molasses, plus more to drizzle
½ tsp smoked paprika
¼ tsp chilli flakes
¼ tsp cumin seeds
¼ tsp fine sea salt
Labneh or Greek yogurt
Stack of warmed pitta bread or wholewheat sesame crackers
Radishes, sliced or cut into wedges for dipping
Sheep or goat’s cheese marinated in olive oil
Make the hummus. In a food processor, combine the garlic, lemon juice, and half a teaspoon of salt. Let it rest for at least five minutes so the flavour of the garlic mellows. Add the chickpeas and tahini and blend to a smooth paste. While the machine is spinning, drizzle in two tablespoons of ice water. Stop the machine, scrape down the sides, and taste the hummus. Season with a little more salt and pepper. If you’d like it to be looser, mix in another tablespoon of ice water. Blend until super-creamy. Spoon the hummus into a small serving bowl. Drizzle with olive oil and sprinkle with za’atar, if using.
Make the muhammara. Toast the walnuts in a dry frying pan over medium heat, stirring often, until fragrant and browned in some places, about six minutes. Clean the food processor and use it to blend the toasted walnuts and all the other muhammara ingredients until completely smooth. Taste and season with more salt and black pepper, plus some extra chilli flakes if you’d like it to be spicier. Transfer to another small serving bowl and drizzle with pomegranate molasses.
Spoon some labneh into another small bowl and season with a pinch of salt and several grinds of pepper. Serve the pitta (whole or cut into wedges) on the board alongside the bowls of labneh, hummus and muhammara. Place the radishes and cheese on the board as well.