# Ingredient List:
→ Avocado Dip
01 - 2 ripe avocados
02 - 1 tablespoon lime juice
03 - 1 small garlic clove, minced
04 - 2 tablespoons fresh cilantro, chopped
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon ground cumin
07 - Pinch of black pepper
→ Roasted Red Pepper Dip
08 - 2 large red bell peppers
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons extra virgin olive oil
11 - 1 garlic clove, minced
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon smoked paprika
14 - Salt and pepper to taste
→ Turmeric Hummus
15 - 1 can (15 oz) chickpeas, drained and rinsed
16 - 2 tablespoons tahini
17 - 1 tablespoon extra virgin olive oil
18 - 1 tablespoon lemon juice
19 - 1/2 teaspoon ground turmeric
20 - 1/2 teaspoon ground cumin
21 - 1 small garlic clove
22 - 1/2 teaspoon salt
23 - 2 to 3 tablespoons cold water
# How to Make:
01 - In a medium bowl, mash avocados until smooth. Stir in lime juice, garlic, cilantro, salt, cumin, and black pepper. Mix thoroughly, then cover and refrigerate until ready to serve.
02 - Preheat oven broiler or grill. Char red bell peppers by placing them under the broiler or on the grill, turning occasionally for 10 to 12 minutes until skins are blackened. Transfer peppers to a bowl, cover, and let steam for 5 minutes. Peel off skins and remove seeds.
03 - Combine peeled roasted peppers, softened cream cheese, olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper in a food processor. Blend until smooth, transfer to a bowl, and refrigerate.
04 - In a food processor, blend chickpeas, tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt until smooth. Add cold water gradually to achieve a creamy consistency. Transfer to a serving bowl.
05 - On a long serving platter, spoon each dip side by side to create a vibrant tricolor display. Optionally garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of spices. Serve alongside fresh vegetable sticks, pita chips, or crackers.
