Dips Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse well. For extra-smooth hummus, optionally remove and discard a few skins by rubbing the chickpeas between your fingers or in a clean towel.

Blend base

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, and kosher salt. Pulse until coarse.

Emulsify

With the processor running, slowly drizzle in 2 tablespoons olive oil and 1–2 tablespoons cold water (or reserved chickpea liquid) until the mixture becomes smooth and creamy. Scrape down the sides as needed and add more water by 1 tablespoon increments if too thick.

Adjust seasoning & serve

Taste and adjust salt, lemon, or cumin to preference. Transfer to a serving bowl, create a shallow well in the center, drizzle remaining 1 tablespoon olive oil, and sprinkle paprika for garnish.

Halve and pit the avocado; scoop flesh into a medium bowl. Mash with a fork until mostly smooth but slightly chunky if desired.

Add Greek yogurt, lime juice, chopped cilantro, minced garlic, ground cumin, salt, and pepper. Stir until combined and creamy. If the dip is too thick, thin with 1–2 teaspoons water or additional lime juice.

Taste and adjust seasoning (more lime for brightness, salt to enhance flavor). Chill for 10–15 minutes to let flavors meld, or serve immediately.

Drain the roasted red peppers and pat slightly dry with paper towels to remove excess liquid.

In a small food processor or blender, combine roasted red peppers, crumbled feta, softened cream cheese, lemon juice, olive oil, smoked paprika, and black pepper. Process until smooth and spreadable, scraping down sides once.

Taste and adjust: add a pinch of salt if needed (feta is salty), more lemon for brightness, or a touch more cream cheese for a milder, creamier texture. Transfer to a bowl and refrigerate for at least 15 minutes to firm up slightly.

Grate the cucumber, then place it in a fine mesh sieve or clean towel and squeeze out excess moisture until mostly dry (this prevents a watery dip).

In a bowl, combine the Greek yogurt, drained grated cucumber, lemon juice, minced garlic, chopped dill and mint, olive oil, salt, and pepper. Stir until evenly incorporated.

Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with a sprinkle of chopped dill or a drizzle of olive oil if desired.