Mezza Mania. Feel like a dip?

Levantine Cuisine Revisited

Discover the foundational cuisine of the greater Levantine region through mezza dips, dressings and marinadesfrom Lebanon to Turkey, Greece, Jordanand beyond, where every bite is a trip to the region, one bowl at a time.

Explore the rangeFind a store

Mezza Mania is a table of Mezza.

Mezza is never one dish. It’s a dozen small plates fighting for space and for your attention: smoky, sharp, creamy, garlicky, all at once. That’s the mania.

We make the whole spread: the dips you scoop, the toum you can’t stop eating, the dressings that wake up a salad and the marinades that do the hard work before the grill. One brand, one fridge, one very full table.

Why it’s good

  1. All natural
  2. Most of the range is vegan
  3. Made fresh, kept refrigerated
Shelf life
6 months refrigerated
The pouch
350 g, resealable

The Range

Everything you need for the table. Mix, match, overdo it.

Dips

The heart of the spread. Scoop, swirl, smear.

The pouch

350 g, resealable

It’s resealable. Squeeze hummus straight into a bowl, a wrap or a sandwich, then close it and put it back in the fridge. No spoon, no mess.

  • Creamy Beiruti Style Hummus, 350 g pouch (concept packaging)Creamy Beiruti Style Hummus
  • Smoked Beiruti Style Baba Ganoush, 350 g pouch (concept packaging)Smoked Beiruti Style Baba Ganoush

  • Creamy Beiruti Style Hummus

    200 g tub · 350 g pouch

    Smooth as the original. Chickpeas, tahini, lemon, a little garlic, whipped long and slow. The one people claim is the best in the world. We’ll let you decide.

  • Fresh Basil Hummus

    200 g tub

    A green twist. Our classic folded with fresh basil and pine nuts. Not traditional, just very good.

  • Italian Truffle Hummus

    200 g tub

    A little indulgent. Black truffle through creamy hummus. For when Tuesday needs to feel like Saturday.

  • Smoked Beiruti Style Baba Ganoush

    350 g pouch

    Fire, then silk. Eggplant charred until it surrenders, blended with tahini and lemon. Finish with pomegranate.

Toum

The garlic sauce of Lebanon’s shawarma counters. Fair warning: it’s habit-forming.

  • Zesty Beiruti Classic Toum

    200 g tub

    Garlic, oil, lemon, salt: whipped into a cloud. Chicken’s best friend. Fries’ too.

  • Spicy Beiruti Chili Pepper Toum

    200 g tub

    Classic toum with a slow red-pepper heat.

  • Spicy Beiruti Basil Pepper Toum

    200 g tub

    Roasted pepper and basil folded through. Spread it, dip it, put it on eggs.

Dressings

Squeeze, drizzle, done.

  • Mezza Mania Beiruti Style Tahini Sauce pouch
  • Mezza Mania Aleppo Style Pomegranate Dressing pouch
  • Mezza Mania Corfu Style Greek Dressing pouch

  • Beiruti Style Tahini Sauce

    Nutty, lemony, pourable. On roasted eggplant, in a wrap, over falafel.

  • Aleppo Style Pomegranate Dressing

    Sweet, sour and dark. Turns a bowl of greens into a dish.

  • Corfu Style Greek Dressing

    Olive oil, vinegar, dried oregano. Feta not included, but strongly advised.

Marinades

The hard work, done ahead of time. Coat, wait, grill.

  • Mezza Mania Spicy Turkish Kabob Marinade pouch
  • Mezza Mania Spicy Beirut Style Shawarma Marinade pouch
  • Mezza Mania Aleppo Style Chicken Marinade pouch

  • Spicy Turkish Kabob Marinade

    Paprika, pepper and garlic for skewers that taste of the street.

  • Spicy Beirut Style Shawarma Marinade

    Warm spice and a little heat. Thin-slice, sear hard, pile into bread.

  • Aleppo Style Chicken Marinade

    Bright and tangy. One tray, one oven, dinner done.

Hi-Protein Hummus Snack Pack

100 g, with crackers · 18.5 g protein

A power snack to power your hunger.

Serve It

Beyond the pita.

A tub of hummus is a starting point, not a finish line. Here’s how we eat ours.

  • Hummus as a meal

    Warm chickpeas, spiced lamb or mushrooms, a pool of oil, bread for scooping.

  • Baba ganoush with pomegranate

    Ten seconds of effort, looks like an hour.

  • Kabob skewers with hummus

    Marinate in the morning, grill at night.

  • Tahini in a sandwich

    Falafel, pickles, a long drizzle.

  • The salad that isn’t sad

    Greens, feta, olives, our oregano dressing.

Build a mezza table in 15 minutes

  1. Three dips: one creamy, one smoky, one sharp.
  2. One toum, because nobody ever regrets it.
  3. Olives, pickles, cucumber, radish.
  4. Warm bread. Then warm more bread.
  5. Invite more people than you planned.

Our Story

Rooted in Lebanon. Set for everyone’s table.

Mezza Mania started with a simple frustration: the dips in the grocery fridge didn’t taste like the ones from home. They were safe. Smoothed out. Built to offend nobody and delight nobody.

So we went back to the source (the family kitchens, the corner shops of Beirut, the grills of Amman, the tavernas along the coast) and gathered what they’ve known for centuries. Then we put it in a tub.

Why mezza, not just hummus
Hummus is wonderful. It’s also one plate out of twenty. The cooking of the Eastern Mediterranean lives in the whole spread: the char of eggplant, the bite of garlic, the sour flash of sumac and pomegranate. We wanted a brand big enough to hold all of it.
Where we’re going
We think the flavours of this region deserve the same place in your weekly shop as pesto or miso. Not as a once-a-year treat. As the thing you reach for on a Tuesday.

Where to Buy

Look for the Mania in the fridge.

You’ll find Mezza Mania in the refrigerated aisle, usually near the fresh dips. If your store doesn’t carry us yet, tell them. Politely. Repeatedly.

FAQ

Is everything vegan?

Almost. Our hummus, baba ganoush, toum, tahini and most dressings are vegan. Check each product page.

How long does it keep?

Unopened, check the date on the pack: up to 6 months refrigerated. Honestly, it won’t last that long.

What’s the point of the pouch?

It’s resealable. Squeeze hummus straight into a bowl, a wrap or a sandwich, then close it and put it back in the fridge. No spoon, no mess.

Why does the toum taste so strong?

Because it’s toum. That’s the point. Start small.

How We Cook

Tension, held perfectly still.

Good mezza is a balancing act.

  • Acidagainstfat
  • Garlicagainstherb
  • Charagainstcream

Pull any one of them out and the whole plate goes flat.

Most supermarket dips solve this by sanding the edges off. We don’t. Our toum is whipped until it’s a cloud and still bites back. Our pomegranate is reduced until it clings to the spoon. Our spices are crushed so their oils get into everything around them.

Three promises

We don’t tone it down.
If it’s meant to be garlicky, it’s garlicky.
We don’t shortcut the slow parts.
Smoke takes time. So does a proper emulsion.
We tell you when we’re playing.
Truffle and basil aren’t traditional. They’re our twists, and we say so.

Pull up a chair.

Mezza was never meant to be eaten alone or in a hurry. Grab a few tubs, tear some bread, call people over.

Find Mezza Mania near you