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 love serving this dip trio at family get-togethers because it always impresses guests with its colorful presentation and diverse flavors.
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 to 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 This recipe always brings my family together around the table for laughs and sharing stories while enjoying these delicious dips.
Notes
Add chili flakes to any dip for extra heat or experiment with garnishes like fresh herbs or olive oil drizzle for variety.
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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This vibrant dip trio is a surefire crowd-pleaser that is easy to prepare and visually stunning.
Saffron Brook Recipe Q&As
- → How do I roast the red peppers properly?
Place red peppers under a broiler or grill, turning occasionally until charred on all sides (about 10–12 minutes). Then, steam in a covered bowl for 5 minutes before peeling off skins and seeds.
- → Can I make the dips vegan?
Yes, substitute vegan cream cheese in the roasted red pepper dip to keep it dairy-free, while other dips are naturally plant-based.
- → What is the purpose of adding cold water to the turmeric hummus?
Cold water is added gradually during blending to achieve a smooth, creamy consistency without thinning out the flavors.
- → How should I serve these dips for best presentation?
Spoon the three dips side by side on a long platter, creating a vibrant tricolor display. Garnish with fresh herbs or a drizzle of olive oil for added appeal.
- → What are good accompaniments for this dip trio?
Serve with fresh vegetable sticks, pita chips, toasted baguette slices, or gluten-free crackers for a variety of textures and flavors.