Save 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 have enjoyed serving these dips at many parties, and they always impress my guests with their colors and taste.
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 These dips always bring my family together during celebrations and casual get togethers.
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.
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Enjoy these colorful dips as a healthy and flavorful appetizer for any occasion.
Your Questions Answered
- → How do you prepare the avocado dip?
Mash ripe avocados until smooth, then mix in lime juice, minced garlic, chopped cilantro, sea salt, ground cumin, and a pinch of black pepper.
- → What’s the best way to roast red peppers for the dip?
Place red peppers under a broiler or on a grill, turning until skins are charred. Let them steam covered, then peel off skins and remove seeds before blending.
- → How is the turmeric hummus made creamy?
Blend chickpeas with tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt, adding cold water gradually to reach a smooth, creamy texture.
- → Can this trio be adapted for vegan diets?
Yes, replace cream cheese in the red pepper dip with a vegan alternative to make the entire trio vegan-friendly.
- → What accompaniments go well with these dips?
Serve with fresh vegetable sticks, pita chips, crackers, or toasted baguette slices for a delightful snack or appetizer.