Pin 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 love serving these dips together because the variety always delights my guests and brightens up any table.
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.
Pin it This dip trio always brings my family together for happy, relaxed snacking moments.
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.
Nutritional Information
Per serving: Calories 180, Total Fat 12 g, Carbohydrates 15 g, Protein 4 g
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This recipe comes together quickly and makes any gathering feel special.
Recipe Questions & Answers
- → How do I prepare the roasted red pepper dip?
Char red peppers under a broiler until skins blacken, then steam and peel them. Blend with cream cheese, olive oil, garlic, lemon juice, and smoked paprika for a smooth dip.
- → Can I make the avocado dip ahead of time?
Yes, prepare the avocado dip by mashing ripe avocados and mixing with lime, garlic, cilantro, and spices. Refrigerate until serving to maintain freshness.
- → What gives the hummus its vibrant yellow color?
The golden hue comes from ground turmeric added to the chickpea and tahini blend, creating a flavorful twist on classic hummus.
- → What are suitable serving options?
Serve the trio with fresh vegetable sticks, pita chips, toasted baguette slices, or gluten-free crackers to complement the dips' flavors and textures.
- → Are these dips suitable for special diets?
All three dips are vegetarian and gluten-free. For a vegan option, substitute vegan cream cheese in the red pepper dip.