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've enjoyed serving these dips at family parties where everyone loves trying each unique flavor.
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 around the table, sparking conversation and smiles.
Notes
For a vegan version substitute vegan cream cheese in the red pepper dip Add chili flakes to any dip for extra heat 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 This vibrant dip trio is sure to impress and satisfy guests at your next gathering.
Cooking Questions & Answers
- → What ingredients give the dips their vibrant colors?
Avocado provides a fresh green hue, roasted red peppers create a vivid red, and turmeric adds a warm golden yellow shade.
- → Can these dips accommodate dietary restrictions?
Yes, the trio is naturally gluten-free and vegetarian; for a vegan option, substitute cream cheese in the red pepper dip with a plant-based alternative.
- → How do I achieve a smooth texture in the dips?
Using a food processor or blender ensures each component is blended thoroughly, with added water or olive oil adjusted for creaminess.
- → What are good serving suggestions to complement the dips?
Serve the dips alongside fresh vegetable sticks, pita chips, crackers, or gluten-free bread for ideal pairing.
- → How should red peppers be prepared before blending?
Roast the red peppers until charred, then steam briefly to loosen skins which are peeled off before processing for smoothness.