Dip Duo Recipe

Prep Chickpeas

Reserve 1/4 cup of the liquid from the canned chickpeas. Drain the rest and set the chickpeas aside.

In a food processor combine drained chickpeas, tahini, lemon juice, garlic cloves, 3 tbs olive oil, ground cumin, and kosher salt. Process until mixture becomes creamy, scraping down sides as needed (about 1–2 minutes).

With the motor running, slowly add reserved chickpea liquid (or cold water) a tablespoon at a time until the hummus reaches a smooth, spreadable consistency. Taste and adjust salt or lemon as desired.

Transfer hummus to a shallow serving bowl. Create a shallow well in the center, drizzle 1 tbs extra-virgin olive oil over the top and sprinkle smoked paprika. Optionally scatter toasted pine nuts and chopped parsley for garnish.

Grate the peeled, seeded cucumber into a bowl. Place grated cucumber in a fine-mesh sieve or clean kitchen towel and press/ squeeze out as much liquid as possible (important to avoid watery tzatziki). Reserve the cucumber solids.

In a medium bowl combine Greek yogurt, minced garlic, chopped dill, lemon juice, 1 tsp olive oil, kosher salt, and black pepper. Stir to combine until smooth.

Fold the drained grated cucumber into the yogurt mixture. Taste and adjust seasoning—add more lemon or salt if desired. Cover and chill at least 20 minutes (can be made up to 24 hours ahead) to let flavors marry.

Before serving, stir tzatziki and transfer to a serving bowl. Drizzle a tiny bit of olive oil and sprinkle chopped parsley on top.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

Brush lavash sheets lightly with 2 tbs olive oil on both sides. Using a sharp knife or pizza cutter, cut each lavash sheet into triangles or strips (about 2–3 inch pieces).

Arrange lavash pieces in a single layer on the prepared baking sheets. Lightly sprinkle fine sea salt and smoked paprika (if using) over the pieces.

Bake for 8–12 minutes, rotating the pans halfway through, until the lavash chips are golden and crisp. Watch closely after 8 minutes to prevent burning. Remove from oven and cool on a rack (they crisp further as they cool).

Warm the freshly baked lavash wrapped in foil for 5–7 minutes in a low oven (250°F / 120°C) just before serving, or serve at room temperature, torn into pieces for dipping.

Arrange the house hummus and tzatziki mast in separate shallow bowls on a large serving platter.

Place a pile of crispy lavash chips and the warm fresh lavash next to the dips. Garnish hummus with smoked paprika, parsley, and toasted pine nuts (if using). Garnish tzatziki with a drizzle of olive oil and extra dill or parsley.

Serve with lemon wedges on the side for guests to squeeze over dips. Provide small spoons or spreaders and enjoy immediately.