I used to think hummus was the whole story, then I met its flavorful cousins. One bite of smoky baba ganoush, tangy labneh, or peppery muhammara and I realized there’s a dip for every craving. These recipes are simple to pull together, but they pack the kind of bold flavors that make friends hover around the snack table. Give them a try with warm pita, crunchy veggies, or anything fresh off the grill, and you’ll see why I keep a batch in the fridge at all times.
A Little Dip History
A lot of these dips have been around way longer than trendy mezze boards. Hummus, for example, dates back to medieval cookbooks from the Levant and likely has roots in Egypt, its name just means “chickpeas” in Arabic. Baba ganoush, often called “caviar d’aubergine” in French recipes, likely came from Syria or Lebanon, with smoky eggplant and tahini as the base. Muhammara, originally from Aleppo, mixes roasted peppers and walnuts into a bold, spicy spread that’s just as good with grilled meats as it is scooped up with bread. Even labneh, that thick yogurt dip, has been made for generations across the Middle East and Eastern Mediterranean.
Each one has its own little twist depending on the region, but they all started as everyday staples, and now they’ve found their way onto party tables around the world.
14 Delicious Mediterranean And Middle Eastern Dips
1. Hummus: The Creamy Chickpea Classic
It’s the classic among dips and is a smooth blend of chickpeas, tahini, garlic, lemon juice, and olive oil. It tastes creamy, nutty, and tangy all at once. For the smoothest hummus, try peeling the chickpeas or use canned ones warmed and blended while still hot. Adding cold water bit by bit helps get the texture just right. It’s perfect with warm pita, raw veggies, falafel wraps, waffles or even dolloped on grain bowls. Different spots in the Levant and Mediterranean tweak the lemon or tahini levels for their own take.
2. Baba Ganoush: Smoky Eggplant Dip
This is roasted eggplant pureed with tahini, garlic, lemon, and olive oil. The flavor is smoky, earthy, and creamy. To get that deep smoky taste, roast or grill the eggplant until the skin blisters well, then let it drain so it doesn’t get watery. It’s fantastic with flatbread, grilled meats, or even as a sandwich spread. Some regions skip tahini and focus more on garlicky lemon flavors.
3. Muhammara: Bold & Nutty Pepper-Walnut Spread
Made from roasted red peppers, walnuts, garlic, tomato paste, olive oil, and spices, this spread is spicy, slightly sweet, and nutty. Using good walnuts and sweet red peppers makes a big difference. Letting it chill before serving helps the flavors come together nicely. It’s great on pita, grilled veggies, cheese plates, or as a burger spread. Originating from Aleppo, Syria, some versions add breadcrumbs for extra thickness.
4. Labneh: Yogurt Cheese You Can Spread
Labneh is strained yogurt that’s thick and creamy like a soft cheese. It tastes tangy, fresh, and lightly salty. Using full-fat yogurt and straining it overnight gives the best texture. Drizzle it with olive oil and sprinkle with za’atar or chili flakes for extra flavor. It’s delicious on crackers, veggies, breakfast toast, or even rolled into little balls and stored in olive oil. Labneh is a staple across the Middle East and a breakfast favorite.
5. Tzatziki: The Yogurt-Cucumber Cool Down
This Greek dip mixes yogurt, grated cucumber, garlic, olive oil, and fresh herbs like dill or mint. It’s cool, garlicky, and herby. Make sure to squeeze the cucumber dry so the dip isn’t watery. You can switch between dill or mint depending on what’s fresh or your taste. It pairs perfectly with gyros, lamb skewers, roasted potatoes, or even as a salad dressing. Variations of similar dips exist all over the Balkans and Turkey.
6. Zaalouk: Moroccan Stewed Eggplant Dip
A warm, cooked dip of eggplant and tomatoes with garlic, olive oil, cumin, and paprika. The flavor is rich, garlicky, and full of warm spices. Cook it until thick and mash it just enough to keep some texture. You can serve it warm or at room temperature. It’s perfect alongside couscous, grilled flatbread, or with lamb dishes. Some versions add lemon juice or chili paste for a little extra kick.
7. Matbucha: Tomato & Pepper Slow-Cooked Spread
Matbucha is a thick, glossy mix of tomatoes, roasted peppers, garlic, and spices. It’s sweet, savory, and tangy. The key is slow simmering to bring all the flavors together. Use ripe fresh tomatoes or canned peeled tomatoes for the best consistency. It’s tasty with eggs, crusty bread, or as a base for shakshuka. This spread is popular in North African Jewish kitchens, especially on Shabbat. It goes well with homemade pizza for example.
8. Skordalia: The Garlic-Lovers Potato Dip
Skordalia is a Greek garlic dip made from mashed potatoes (or soaked bread), garlic, olive oil, and vinegar. It’s got a bold garlic punch, smooth texture, and a sharp vinegar tang. Using a ricer gives a fluffy texture. Adjust the garlic level to your liking. Try it with fried fish, roasted beets, or spread it thick on bread. Some regions swap potatoes for ground almonds. Very similar to my potato salad and I often make one or the other whenever I feel like it.
9. Foul Mudammas: Hearty Fava Bean Mash
This dip is mashed cooked fava beans mixed with lemon juice, garlic, and olive oil. It’s earthy, bright, and filling. Serve it warm and keep the mash a little chunky. Top with chopped parsley, cumin, or chili flakes for more flavor. It’s a classic breakfast staple in Egypt and parts of the Levant, often served with hard-boiled eggs and pickled veggies.
10. Ezme: Fresh & Fiery Turkish Salsa
Ezme brings the heat to your mezze platter with its fresh mix of tomatoes, chilies, onions, and herbs. It’s more of a spicy Mediterranean salsa than a classic dip, but it’s a crowd-pleaser with kebabs or grilled meats. This bold appetizer dip adds color, crunch, and fiery zest. It’s a must if you’re after variety in your mezze-style party spread or just top your vegetable galette.
11. Haydari: Garlicky Herb Yogurt Spread
Haydari is a thick, tangy yogurt dip with garlic, dill or mint, and olive oil. Use full-fat strained yogurt for the best texture and chill it well before serving. It’s savory, herby, and packs a garlicky punch. Perfect with lamb kofta, falafel, or grilled eggplant. This dip comes from Turkey and is generally stronger in flavor than tzatziki.
12. Melitzanosalata: Rustic Greek Eggplant Spread
This dip is roasted eggplant mashed with garlic, olive oil, lemon, and herbs. The taste is smoky, lemony, and it keeps a chunky, rustic texture. Roast the eggplant until the skin blisters and the flesh collapses. It goes great on toasted bread or served alongside olives and feta cheese. This is the Greek cousin to baba ganoush, with a lighter, more herb-forward profile.
13. Ajvar: Smoky Pepper Spread from the Balkans
Ajvar is made by roasting red peppers (sometimes with eggplant) and very similar to a pepper relish, then blending them with olive oil and garlic into a glossy paste. It tastes sweet, mellow, and smoky. Roasting the peppers until deeply charred is key. You can blend it smooth or leave it a little chunky. Ajvar is delicious with grilled meats, bread, or as a base for pasta sauce. It’s a Balkan favorite, especially in Serbia, Macedonia, and Bosnia. Goes perfect with hot steamy croquettes, too!
14. Raita: Indian Yogurt Cooler
Raita is a cooling yogurt dip with cucumber, cumin, herbs, and sometimes chili or fruit. It’s creamy, refreshing, and lightly spiced. Strain the cucumber well before mixing to avoid excess water, and toast the cumin seeds to bring out their flavor. It’s perfect served with curries, biryani, or spicy mezze like ezme or muhammara. There are many versions, including mint, boondi, and pineapple raita.
No matter which dip you try first, these classics are sure to add some exciting flavors to your table. They’re perfect for sharing, dipping, spreading, or just enjoying solo with a spoon. So, grab some fresh ingredients, get blending or roasting, and let these tasty dips take your meals to the next level.
Hungry yet?
Have you tried making these dips? Start simple and adjust flavors your way. What’s your favorite? Share your tips or questions!
