Preheat the oven to 375°F (190°C).

Blend the chickpeas, tahini, lemon juice, olive oil, garlic, cumin, cold water, salt, and black pepper until smooth and creamy. Transfer to a serving bowl and create decorative swirls.

Blend the roasted peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, Aleppo pepper, cumin, salt, and pepper until mostly smooth. Spoon into another serving bowl and drizzle with olive oil.

Brush the flatbreads with olive oil and sprinkle with za’atar, garlic powder, and flaky sea salt.

Bake the flatbreads for 6–8 minutes until warm and lightly crisp, then cut into wedges.

Place the hummus and muhammara bowls in the center of a large serving board.

Arrange the warm flatbread, cucumber slices, cherry tomatoes, olives, feta, grape leaves, artichokes, pepperoncini, and radishes around the bowls.

Garnish with parsley, mint, pomegranate arils, toasted pistachios, a drizzle of olive oil, and a sprinkle of sumac before serving immediately.