Dip Trio Vibrant Line (Printable version)
A colorful trio of creamy avocado, roasted red pepper, and turmeric hummus dips in an appealing arrangement.
# What you need:
→ Avocado Dip
01 - 2 ripe avocados
02 - 1 tablespoon lime juice
03 - 1 small garlic clove, minced
04 - 2 tablespoons fresh cilantro, chopped
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon ground cumin
07 - Pinch of black pepper
→ Roasted Red Pepper Dip
08 - 2 large red bell peppers
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons extra virgin olive oil
11 - 1 garlic clove, minced
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon smoked paprika
14 - Salt and pepper to taste
→ Turmeric Hummus
15 - 1 can (15 ounces) chickpeas, drained and rinsed
16 - 2 tablespoons tahini
17 - 1 tablespoon extra virgin olive oil
18 - 1 tablespoon lemon juice
19 - 1/2 teaspoon ground turmeric
20 - 1/2 teaspoon ground cumin
21 - 1 small garlic clove
22 - 1/2 teaspoon salt
23 - 2 to 3 tablespoons cold water
# How To:
01 - In a medium bowl, mash the avocados until smooth. Stir in lime juice, minced garlic, chopped cilantro, sea salt, ground cumin, and black pepper. Mix thoroughly, cover, and refrigerate until serving.
02 - Preheat the oven broiler or grill. Place the red bell peppers under the broiler or on the grill, turning occasionally, until their skins are charred, approximately 10 to 12 minutes. Transfer peppers to a bowl, cover, and let steam for 5 minutes. Peel off skins and remove seeds.
03 - In a food processor, combine peeled roasted peppers, softened cream cheese, extra virgin olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper. Blend until smooth. Transfer to a bowl and refrigerate until ready to serve.
04 - In a food processor, blend chickpeas, tahini, extra virgin olive oil, lemon juice, ground turmeric, ground cumin, garlic clove, and salt until smooth. Add cold water gradually to achieve a creamy consistency. Transfer to a serving bowl.
05 - Spoon each dip into a long platter or arrange side-by-side in mounds to create an appealing tricolor display. Optionally garnish with fresh herbs, a drizzle of olive oil, or a light sprinkle of spices.
06 - Offer the dips alongside fresh vegetable sticks, pita chips, or crackers for an inviting appetizer.
# Expert Advice:
01 -
- Each dip comes together in minutes, but the presentation makes it look like you spent all afternoon in the kitchen
- The three colors aren't just pretty, they offer completely different flavor experiences so everyone finds something they love
- You can make all three ahead and just arrange them when guests arrive, which means more time to actually enjoy your own party
02 -
- The avocado dip will brown if you make it too far ahead, lime juice helps but it's not magic. Make it the morning of your party, not the day before.
- Roasting your own peppers instead of using jarred ones makes a massive difference in flavor, the jarred ones taste pickled and sharp, fresh roasted peppers are sweet and smoky.
- If your hummus is grainy instead of smooth, blend it longer. Really longer. A full 3 or 4 minutes makes it luxuriously creamy.
03 -
- Make the dips the same consistency so they sit nicely next to each other on the platter, if one is thick and one is runny, it looks messy instead of intentional
- Taste each dip before you arrange them and adjust the salt, acid, and spice so each one shines on its own but also complements the others
- Use shallow bowls or spread the dips right on the platter, deep bowls hide those gorgeous colors and make dipping awkward