Trio Dips Recipe

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt.

Blend until smooth and creamy, adding water gradually to reach desired consistency.

Taste and adjust seasoning if needed. Transfer to a bowl and set aside.

Grate the cucumber and squeeze out excess moisture using a cheesecloth or clean kitchen towel.

In a bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, olive oil, and salt.

Stir until well combined. Taste and adjust seasoning. Refrigerate until ready to serve.

In a blender or food processor, combine roasted red peppers, crumbled feta cheese, garlic, lemon juice, olive oil, and chili flakes (if using).

Blend until smooth and creamy. Adjust seasoning to taste.

Transfer to a bowl and refrigerate or serve immediately.

Preheat oven to 375°F (190°C).

Cut pita breads into wedges and place on a baking sheet.

Brush with olive oil and sprinkle lightly with salt.

Bake for 8–10 minutes or until golden and crisp. Serve warm or at room temperature with dips.