Dip Trio Recipe

Time40m

Serves6

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Ingredients

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1
Prepare the base
In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, salt, and cumin (if using). Pulse until a thick paste forms.
2
Adjust texture
With the processor running, slowly add water or aquafaba 1 tablespoon at a time until the hummus is smooth and creamy. Scrape down sides as needed.
3
Taste and finish
Taste and adjust salt or lemon juice to balance; transfer to a serving bowl and drizzle with a little olive oil.

4
Roast peppers (if using fresh)
Roast red peppers until charred on all sides, then peel and deseed. If using jarred peppers, drain and pat dry.
5
Blend base
In a blender, combine roasted peppers, cream cheese, yogurt (or sour cream), garlic, paprika, salt, and black pepper. Blend until smooth.
6
Adjust texture and flavor
If too thick, add a splash of water or olive oil and blend until velvety. Taste and adjust seasoning.

7
Sauté aromatics
In a skillet, sauté onion and garlic in a little oil until translucent.
8
Combine with beans
Add drained black beans, chipotle in adobo, cumin, chili powder, and salt. Cook 2-3 minutes to meld flavors.
9
Blend to dip
Transfer to blender or use immersion blender with a splash of water or lime juice. Pulse until smooth or chunkier if desired.
10
Finish
Stir in chopped cilantro or parsley, adjust salt and lime juice to taste.