In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, cumin and kosher salt. Process until coarsely combined, scraping down the bowl as needed (about 30–45 seconds). With the processor running, slowly drizzle in 2 tablespoons olive oil and 2 tablespoons cold water until the mixture becomes smooth and creamy, about 1 minute. If too thick, add water 1 teaspoon at a time until desired consistency is reached.

Taste and adjust seasoning with additional salt or lemon juice. Transfer hummus to a shallow serving bowl, make a shallow well in the center, drizzle with 1 tablespoon olive oil and sprinkle with smoked paprika.

Basil Pesto + Feta

Make pesto

In a food processor, pulse basil leaves, toasted pine nuts, grated Parmesan, and the garlic clove until coarsely chopped. With the motor running, stream in 1/2 cup olive oil until a thick emulsion forms and the mixture is well combined (20–30 seconds). Stop, scrape down sides, then pulse once or twice more.

Stir in lemon juice, crumbled feta, salt and pepper by hand to keep some texture. Taste and adjust salt, pepper, or lemon. Transfer to a small bowl; drizzle with a little olive oil and sprinkle a few toasted pine nuts on top for garnish.

Pimento Cheese

Mix pimento cheese

In a medium bowl, beat the softened cream cheese with a spatula until smooth. Add mayonnaise and stir until combined. Fold in grated cheddar, chopped roasted red peppers, sweet pickle relish, smoked paprika, hot sauce (if using), salt and pepper. Mix until evenly combined but still slightly textured. Adjust seasoning to taste.

Chill for at least 15 minutes to allow flavors to meld, or serve immediately at room temperature.

Crostinis & Pita

Prepare crostinis

Preheat oven to 375°F (190°C). Arrange baguette slices on a rimmed baking sheet. Brush each slice lightly with olive oil and sprinkle with a pinch of kosher salt. Bake until golden and crisp, about 8–10 minutes, flipping once halfway through. Remove and cool on a rack.

Warm pita

Wrap pita rounds in foil and warm in the oven for 5–7 minutes, or toast pita chips briefly until warm and crisp. If you prefer, brush pita rounds lightly with olive oil and toast 2–3 minutes per side in a skillet until golden.

Assembly & Garnish

On a large serving board or platter, spoon the hummus into one shallow bowl and place the pesto-feta mixture into a second small bowl. Spoon the pimento cheese into a third bowl. Arrange crostinis and warmed pita around the bowls attractively.

Garnish the pesto-feta with a few whole basil leaves, the hummus with a drizzle of olive oil and a sprinkle of smoked paprika, and the pimento cheese with a light dusting of smoked paprika or a few reserved chopped pimentos. Scatter toasted pine nuts around the pesto and cracked black pepper over the finishes to taste.

Serve immediately. Leftovers: refrigerate hummus, pesto-feta and pimento cheese separately in airtight containers for up to 4 days; bring to room temperature before serving.