Save It A colorful platter featuring three distinct dips — creamy avocado, roasted red pepper, and golden turmeric hummus — arranged side by side for a stunning and delicious appetizer.
I enjoy preparing this dip trio for gatherings because everyone loves to mix and match the flavors, making it a fun and interactive appetizer.
Ingredients
- Avocado Dip (Green): 2 ripe avocados, 1 tbsp lime juice, 1 small garlic clove, minced, 2 tbsp fresh cilantro, chopped, 1/2 tsp sea salt, 1/4 tsp ground cumin, pinch of black pepper
- Roasted Red Pepper Dip (Red): 2 large red bell peppers, 1/4 cup cream cheese, softened, 2 tbsp extra virgin olive oil, 1 garlic clove, minced, 1 tbsp lemon juice, 1/2 tsp smoked paprika, salt and pepper to taste
- Turmeric Hummus (Yellow): 1 can (15 oz / 400 g) chickpeas, drained and rinsed, 2 tbsp tahini, 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1 small garlic clove, 1/2 tsp salt, 2–3 tbsp cold water
Instructions
- Prepare the Avocado Dip:
- In a medium bowl, mash avocados until smooth. Stir in lime juice, garlic, cilantro, salt, cumin, and pepper. Mix well. Cover and refrigerate until serving.
- Roast the Red Peppers:
- Preheat the oven broiler or grill. Place red peppers under the broiler or on the grill, turning occasionally, until skins are charred (about 10–12 minutes). Transfer to a bowl, cover, and let steam for 5 minutes. Peel and discard skins and seeds.
- Make the Roasted Red Pepper Dip:
- In a food processor, combine roasted red peppers, cream cheese, olive oil, garlic, lemon juice, smoked paprika, salt, and pepper. Blend until smooth. Transfer to a bowl and refrigerate.
- Prepare the Turmeric Hummus:
- In a food processor, combine chickpeas, tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt. Blend until smooth, adding cold water as needed for a creamy texture. Transfer to a bowl.
- Arrange the Dips:
- On a long platter, spoon each dip in a neat line or in side-by-side mounds, creating a vibrant tricolor display. Garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of spices if desired.
- Serve:
- Serve with fresh vegetable sticks, pita chips, or crackers.
Save It This recipe always brings my family together, each person enjoying their favorite dip while sharing stories and laughs.
Notes
Serve with crudités, toasted baguette slices, or gluten-free crackers as desired.
Required Tools
Food processor or blender, mixing bowls, baking sheet or grill, knives and spoons, serving platter
Allergen Information
Contains sesame (tahini) and dairy (cream cheese). Check all packaged ingredients for potential allergens.
Save It This dip trio is a versatile appetizer perfect for any occasion, guaranteed to impress your guests.
Common Questions About Recipes
- → How do I roast red peppers for the dip?
Place red peppers under a broiler or on a grill, turning occasionally until the skin is charred. Let them steam covered for 5 minutes, then peel off the skins and remove seeds before blending.
- → Can I make the dips in advance?
Yes, prepare each dip and refrigerate in airtight containers. Bring to room temperature or gently stir before serving for the best flavor.
- → What can I serve alongside these dips?
Fresh vegetable sticks, pita chips, crackers, or toasted baguette slices complement these dips perfectly and enhance the tasting experience.
- → How do I adjust the spice level?
Add chili flakes or cayenne pepper to any of the dips to introduce heat according to personal taste preferences.
- → Are these dips suitable for special diets?
These dips are vegetarian and gluten-free. For a vegan version, substitute vegan cream cheese in the roasted red pepper dip.