# Components:
→ Avocado Dip
01 - 2 ripe avocados
02 - 1 tablespoon lime juice
03 - 1 small garlic clove, minced
04 - 2 tablespoons fresh cilantro, chopped
05 - ½ teaspoon sea salt
06 - ¼ teaspoon ground cumin
07 - Pinch black pepper
→ Roasted Red Pepper Dip
08 - 2 large red bell peppers
09 - ¼ cup cream cheese, softened
10 - 2 tablespoons extra virgin olive oil
11 - 1 garlic clove, minced
12 - 1 tablespoon lemon juice
13 - ½ 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 - ½ teaspoon ground turmeric
20 - ½ teaspoon ground cumin
21 - 1 small garlic clove
22 - ½ teaspoon salt
23 - 2 to 3 tablespoons cold water
# Directions:
01 - In a medium bowl, mash the avocados until smooth. Stir in lime juice, minced garlic, chopped cilantro, sea salt, ground cumin, and black pepper. Mix thoroughly, cover, and refrigerate until serving.
02 - Preheat the oven broiler or grill. Place whole red bell peppers under the broiler or on the grill, turning occasionally until skins are charred, approximately 10 to 12 minutes. Transfer peppers to a covered bowl to steam for 5 minutes. Peel off skins and remove seeds.
03 - In a food processor, combine the peeled roasted red peppers, softened cream cheese, extra virgin olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper. Blend until smooth. Transfer to a bowl and chill.
04 - In the food processor, blend chickpeas, tahini, extra virgin olive oil, lemon juice, ground turmeric, ground cumin, garlic clove, and salt until smooth. Add cold water gradually to achieve desired creaminess. Transfer to a serving bowl.
05 - On a long serving platter, spoon each dip side by side or in neat lines to create a vibrant tricolor display. Optionally, garnish with fresh herbs, olive oil drizzle, or a sprinkle of spices.
06 - Accompany the dips with fresh vegetable sticks, pita chips, or crackers.
