Chips, Dips & Crudités Recipe

Make the hummus

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic clove, 2 tbs olive oil, cold water, salt, cumin and black pepper. Process until very smooth, scraping down the bowl once or twice. If hummus is too thick, add 1 tbs water at a time until you reach a creamy, scoopable consistency (about 30–60 seconds additional processing). Stir in 1 tbs of the chopped mint by hand to distribute small flecks.

Adjust seasoning

Taste and adjust salt, lemon or cumin as desired. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for tapenade and garnish.

In a small bowl or mini food processor, combine Kalamata and green olives, capers, lemon juice, 1 tbs olive oil, parsley and black pepper. Pulse or mash until coarsely chopped but still a bit chunky (you want texture). Spoon the tapenade into the well on the hummus and swirl gently with a skewer or spoon to create a marbled effect. Reserve a small spoonful to top the hummus if desired.

In a medium bowl whisk together mayonnaise, Greek yogurt, buttermilk, white wine vinegar, garlic powder, onion powder, chives, dill, salt and pepper until smooth. Stir in the truffle honey (or honey plus a very small drop of truffle oil) and taste. Adjust consistency with additional buttermilk or milk 1 tbs at a time to reach desired dipping thickness. Chill at least 15 minutes to let flavors meld.

If using plain chips and you want to add seasoning: spread chips on a sheet tray, lightly mist with olive oil spray (or toss with 1 tbs olive oil), sprinkle smoked paprika, garlic powder and finishing salt evenly, then gently toss to coat. Arrange on a serving plate. If chips are already seasoned, transfer to plate and finish with a light sprinkle of smoked paprika and flaky salt.

Prepare the vegetables: peel and cut carrots into uniform sticks, trim and cut celery, and slice the red pepper into strips. Pat dry with paper towel to remove excess moisture. Arrange attractively on a platter with chips and bowls for dips.

Place hummus bowl and truffle honey ranch bowl on the platter. Drizzle 1 tsp extra-virgin olive oil over the hummus, spoon remaining tapenade in the center, and sprinkle with the reserved chopped mint and optional toasted sesame seeds or pine nuts. Garnish ranch with a tiny drizzle of truffle honey if desired and a few chive snips.

Serve immediately with seasoned chips, carrot sticks, celery sticks, red pepper strips (and cucumber if using). Provide small spoons for tapenade and a knife if guests want to spread. Leftover hummus and ranch keep covered in the refrigerator for up to 3 days; chips are best served fresh.