Tricolore Dip Platter: Muhammara, Roasted Carrot Hummus and Tzatziki

Sharing is caring!

Tricolore Dip Platter: Muhammara, Roasted Carrot Hummus & Tzatziki is more than a dish—it’s a celebration of color, flavor, and Mediterranean warmth all on one vibrant board. Each dip brings its own personality: the smoky depth of red pepper and walnuts in Muhammara, the subtle sweetness of Roasted Carrot Hummus, and the refreshing coolness of classic Greek Tzatziki.

Perfect for mezze nights, summer spreads, or a casual snack with friends, this platter is wholesome, crowd-pleasing, and stunning to serve. Once you’ve tried it, it’ll quickly become a repeat request at every gathering.

Hungry for more Mediterranean-inspired recipes that are kitchen-tested and crowd-loved? Follow along and save your favorites on Pinterest to never miss a flavor-packed bite.

The Story Behind This Dip Platter

A Memory of Mezze Nights

The first time I laid out a Tricolore Dip Platter, I didn’t even realize I was recreating a memory. Years ago, my husband and I wandered the alleys of a small town in southern Turkey. At a tucked-away café, a trio of dips—something crimson and nutty, something earthy, and something cool and herby—was served with warm pita and chilled white wine. The colors, red-orange-white, struck me. That memory stayed in my bones.

Now, every time I prepare this Tricolore Dip Platter, I feel like I’m whisked back to that cobblestone café. It’s a dish that carries emotion, color, and hospitality all in one swoop. My kids love dipping carrots into the hummus, my friends rave about the creamy tzatziki, and that Muhammara? It vanishes faster than I can toast the walnuts.

It’s a mezze moment, plated.

Why This Recipe Deserves Your Table

There’s nothing basic about this trio. Each dip tells its own story:

• Muhammara delivers rich, smoky heat thanks to roasted red peppers and walnuts.

• Roasted Carrot Hummus offers earthy sweetness, creamy tahini, and warm cumin.

• Tzatziki refreshes everything with tangy Greek yogurt, crisp cucumber, and dill.

Together, these dips bring vibrant flavor and effortless variety to your spread. Even better, you can make each ahead of time. Plus, it’s naturally vegetarian and can easily be made vegan. Serve it up with warm pita and fresh-cut vegetables, and you’ve got a stunning centerpiece that’s wholesome, Mediterranean, and utterly crowd-pleasing.

And if you love layered flavors like this, check out this Mediterranean Chickpea Salad Recipe or savor the vibrant layers in this Roasted Veggie Chickpea Bowl with Maple Dijon Tahini Dressing.

Ingredients & Preparation Guide

What You’ll Need (Table Included Below)

To make this Tricolore Dip Platter, you’ll prepare three dips. Each has a simple, nourishing base—nothing too fancy, but absolutely rich in flavor.

Dip	Main Ingredients
Muhammara	Roasted red peppers, walnuts, breadcrumbs, garlic, lemon, olive oil, pomegranate molasses
Roasted Carrot Hummus	Carrots, chickpeas, tahini, garlic, lemon juice, cumin
Tzatziki	Greek yogurt, cucumber, garlic, lemon juice, dill

Each dip only takes minutes to blend, though roasting carrots and toasting walnuts adds deeper flavor. Make sure to prep your veggie sticks and warm your pita just before serving.

Need an additional bite? This Tzatziki Chicken Veggie Naan Pizza would pair deliciously.

Tools & Substitutions

Here’s what helps this recipe come together smoothly:

• Food processor – Essential for blending hummus and Muhammara. A blender works too, but scrape sides more frequently.

• Baking sheet – Needed for roasting carrots.

• Microplane or fine grater – Helps grate garlic and cucumber for tzatziki.

Substitutions:

• No pomegranate molasses? Use balsamic glaze or a bit of honey + lemon.

• Vegan? Sub coconut yogurt in tzatziki.

• No tahini? Try almond butter for a different but creamy take on hummus.

For more Mediterranean bites, don’t miss these 5 Reasons to Love Mediterranean Olive Oil Dip and Mediterranean Bowl with Turkey Meatballs.

Step-by-Step Cooking Instructions & Pro Tips

Let’s Make It!

1. Muhammara (Smoky Red Pepper Dip)
In a food processor, combine:

• 1 cup roasted red peppers

• ½ cup toasted walnuts

• ¼ cup breadcrumbs

• 1 tbsp pomegranate molasses

• 1 garlic clove

• 1 tbsp lemon juice

• ½ tsp ground cumin

• ¼ tsp smoked paprika

Pulse until roughly combined. With motor running, drizzle in ¼ cup olive oil. Season with salt. It should be thick, smooth, and slightly grainy.

2. Roasted Carrot Hummus
Preheat oven to 400°F (200°C).
Toss 2 large peeled, chopped carrots with olive oil and roast for 25 minutes until tender.
Cool slightly. Blend with:

• 1 can chickpeas

• 2 tbsp tahini

• 2 tbsp lemon juice

• 1 garlic clove

• ½ tsp cumin

• Salt
  Add 2–3 tbsp water for creaminess.

3. Tzatziki
In a bowl, mix:

• 1 cup Greek yogurt

• ½ grated, squeezed cucumber

• 1 minced garlic clove

• 1 tbsp chopped dill

• 1 tbsp lemon juice
  Salt and pepper to taste. Chill.

Pro Tips to Nail It

• Roast extra carrots — They’re snackable and can thicken the hummus if needed.

• Use ice water in hummus for ultra-smooth texture.

• Drain cucumber well — squeeze it like you mean it! That’s the key to non-watery tzatziki.

• Toast nuts right — Just a few minutes until fragrant, not burnt.

Love Mediterranean plates like this? You’ll want to try Mediterranean Chicken with Lemons and Olives or dig into Marry Me Chickpeas – A Vegan Delight.

Serving, Storing & Delicious Pairings

How to Serve This Platter

Spoon each dip into bowls or directly onto a large serving board—red, orange, and white stripes for the “tricolore” effect. Garnish with a swirl of olive oil, paprika, or fresh dill.

Pair it with:

• Warm pita triangles

• Veggie sticks (cucumbers, carrots, bell peppers)

• Seeded crackers

• Marinated olives or grilled halloumi

It also pairs wonderfully with Easy Mediterranean Chicken and Orzo or as a starter before serving Mediterranean Chicken Zucchini Bake.

Storage & Make-Ahead Tips

• Tzatziki – Store in airtight container in fridge for 2–3 days. Stir before serving.

• Muhammara – Keeps well for 4–5 days. Flavor deepens!

• Roasted Carrot Hummus – Best within 3 days.

You can prep everything the day before and assemble fresh. If dips thicken too much in the fridge, stir in a spoonful of water or olive oil to loosen.

FAQ – All About This Tricolore Dip Platter

Can I make this ahead of time?
Yes! Each dip keeps well for several days.

What if I don’t have a food processor?
Use a high-powered blender and scrape sides often.

Is this recipe vegan?
It’s vegetarian by default. Swap Greek yogurt for plant-based to make it fully vegan.

Can I freeze any of the dips?
Hummus freezes decently. Tzatziki and Muhammara are best fresh.

What if I can’t find pomegranate molasses?
Sub with a mix of balsamic and a touch of honey or maple syrup.

Conclusion: A Mezze You’ll Crave Again and Again

This Tricolore Dip Platter is more than a starter—it’s a celebration of bold Mediterranean flavors in one beautiful presentation. Whether you’re serving it at a party or prepping it for a quiet night in, each scoop delivers comfort and complexity. And if you’re hooked on bold, zesty flavors, be sure to try the Spinach and Feta Quesadillas or the bright, herby Tuscan Artichoke Tomato Salad.

If you enjoyed this Tricolore Dip Platter, please leave a comment, rate it below, and pin it to your mezze board on Pinterest! Your feedback helps keep these kitchen stories alive.

Print