Dip Trio Recipe

Preheat a grill or smoker to medium-high heat (375–425°F / 190–220°C). If you have a dedicated smoker, use mild wood like apple or cherry for a light smoke; if using a grill, create a smoker packet or use wood chips.

Toss whole roma tomatoes, jalapeños (leave stems on for less heat or remove seeds for milder salsa), and the halved white onion with 1 tablespoon vegetable oil to coat.

Place the vegetables on the grill or smoker grates and smoke/char for 15–25 minutes, turning occasionally, until tomatoes are blistered and slightly collapsed and jalapeños are charred. Remove and let cool slightly.

Transfer the smoked tomatoes, jalapeños, and onion to a cutting board. Finely chop or pulse 2–3 times in a food processor to your desired texture (chunky or smooth).

Stir in chopped fresh cilantro, 2 tablespoons lime juice, 1 teaspoon smoked paprika, 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning — if too smoky, add a splash more lime.

Chill for 20–30 minutes to let flavors meld or serve at room temperature.

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with a little olive oil, wrap in foil and roast for 30–35 minutes until soft and golden. Let cool, then squeeze the softened garlic out of the skins.

In a food processor, combine drained chickpeas, roasted garlic (about 2–3 tablespoons mashed), 3 tablespoons lemon juice, 1/2 cup tahini, 1 teaspoon kosher salt and 1 teaspoon ground cumin.

Process, then while running, drizzle in 2 tablespoons extra-virgin olive oil and up to 2 tablespoons cold water or reserved chickpea liquid to reach a smooth, spreadable consistency. Scrape down the bowl as needed and process until creamy (about 1–2 minutes).

Taste and adjust: add more lemon, salt, or water to reach desired tang and texture. Transfer to a serving bowl and swirl. Drizzle with an optional teaspoon of smoked olive oil or a little extra olive oil and a sprinkle of smoked paprika if desired.

Finely chop the mixed pitted olives, or pulse in a food processor for 4–6 short pulses — you want a coarse, slightly chunky texture, not a paste.

Add rinsed capers, peeled garlic clove, chopped fresh parsley, 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil and 1/4 teaspoon black pepper to the olives. Pulse once or twice to combine, then stir by hand to retain texture.

Taste and adjust salt/acid: olives and capers are salty, so only add additional salt if needed. Transfer to a small bowl and let rest 10 minutes for flavors to marry.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Brush or toss pita rounds with 2 tablespoons extra-virgin olive oil. Sprinkle evenly with 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Arrange pita in a single layer on the baking sheet and bake for 8–12 minutes, flipping once halfway, until edges are crisp and golden. Remove and let cool slightly; break into wedges if desired for serving.

Spoon house smoked salsa, roasted garlic hummus and olive tapenade into three small bowls. Place on a platter with the seasoned toasted pita wedges.

Garnish each dip if desired: salsa with a cilantro sprig and extra lime wedge, hummus with a drizzle of olive oil and a roasted garlic clove, tapenade with a few whole olives or parsley.

Serve immediately while pitas are still slightly warm, or cover and refrigerate dips up to 3 days. Bring hummus and salsa to room temperature before serving if chilled.