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.
This trio has been a favorite at our family gatherings, always impressing guests with its colorful presentation and delicious tastes.
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 Sharing this dip trio always brings smiles and makes gatherings feel cozy and festive.
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.
Pin it This vibrant dip trio is the perfect finishing touch to any appetizer spread.
Recipe Questions & Answers
- → How do I achieve a smooth texture in these dips?
Use a food processor or blender and blend ingredients thoroughly, adding cold water to adjust creaminess as needed.
- → Can I make the roasted red pepper dip ahead of time?
Yes, roasting peppers and blending the dip can be done earlier; refrigerate to enhance flavors before serving.
- → What are good serving suggestions for these dips?
Serve with fresh veggie sticks, pita chips, toasted baguette slices, or gluten-free crackers for variety and texture.
- → How can I add heat to these dips?
Incorporate chili flakes or finely chopped fresh chili to any dip based on desired spice level.
- → Are there any common allergens in these dips?
Yes, the turmeric hummus contains sesame (tahini) and the red pepper dip includes dairy from cream cheese.
- → Is there a vegan option for the red pepper dip?
Substitute cream cheese with a vegan alternative to keep it plant-based without compromising texture.