Place drained chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and 1 tablespoon cold water into a food processor. Pulse until ingredients begin to combine, scraping down the sides as needed.

With the processor running, add the remaining 1 tablespoon cold water a little at a time until the hummus becomes smooth and creamy. Taste and adjust salt or lemon juice if needed.

Transfer to a serving bowl, drizzle with a little olive oil and sprinkle paprika on top.

Creamy Avocado-Lime Dip

Mash and Mix

In a medium bowl, mash the avocado with a fork until mostly smooth but still slightly chunky if desired.

Add Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and black pepper. Stir until fully combined and creamy. Taste and adjust lime or salt to preference.

Chill for 10 minutes if time allows to let flavors meld before serving.

Spicy Roasted Red Pepper and Feta Dip

Blend Ingredients

Combine drained roasted red peppers, crumbled feta, Greek yogurt, smoked paprika, red pepper flakes, olive oil, and salt in a food processor or blender. Pulse until smooth with a few small chunks for texture, or blend fully for a silky dip.

Taste and adjust heat (more red pepper flakes) or salt. Transfer to a bowl and drizzle a little olive oil on top before serving.

Herbed Labneh (Yogurt Cheese) Dip

Thicken and Flavor

If using regular yogurt rather than thick Greek yogurt, strain 1 cup through cheesecloth over a bowl in the refrigerator for 2–4 hours until thickened. Otherwise, place the Greek yogurt in a bowl.

Stir in lemon zest, lemon juice, chopped dill, chopped chives, salt, and black pepper until well combined.

Transfer to a serving dish, make a small well in the center and drizzle olive oil on top. Serve chilled or at cool room temperature.