Trio Of Dips Recipe

Cook and cool peas

If using frozen peas, blanch in boiling water for 1–2 minutes until bright green and tender, then drain and immediately plunge into ice water to stop cooking. Drain well.

Combine and blend

In a food processor add the thawed peas, chickpeas, tahini, lemon juice, garlic clove, cumin, salt, pepper, and mint leaves (if using). Pulse to combine.

Emulsify

With the food processor running, slowly drizzle in the olive oil. If the mixture is too thick, add reserved chickpea liquid or water, 1 tablespoon at a time, until smooth and spreadable (about 1–2 tbsp). Scrape down the bowl as needed and process until creamy, about 1–2 minutes total.

Taste and adjust seasoning with more salt, lemon, or pepper. Transfer to a serving bowl and drizzle a little olive oil on top if desired.

Prepare herbs

Roughly chop parsley, tarragon, and chives to make them easier to blend.

Blend dressing

In a blender or small food processor combine Greek yogurt, mayonnaise, chopped herbs, lemon juice, anchovy paste (if using), garlic clove, olive oil, salt, and pepper. Blend until smooth and bright green, scraping down sides once. The texture should be thick but spoonable; if too thick, thin with 1 teaspoon cold water at a time.

Taste and adjust for acidity (lemon), salt, or herb balance. Chill for 15–30 minutes to let flavors meld before serving.

Prepare garlic

Smash and remove any green shoots from garlic cloves if present to avoid bitterness. Place garlic and salt into a food processor and pulse until finely minced, scraping down sides frequently.

Emulsify slowly

With the processor running, very slowly drizzle in the neutral oil in a thin, steady stream. Alternate occasionally with a small splash (1–2 teaspoons) of ice water or lemon juice to help the emulsion form. After about half the oil is incorporated add the olive oil and continue slowly adding remaining oil. Total processing time ~6–8 minutes. The mixture should become thick, white, and creamy. If it breaks (separates), add 1 tablespoon ice water and blend to re-emulsify.

Adjust flavor

Once all oil is incorporated and the toum is thick, add lemon juice to taste and blend 10–15 seconds. Taste and adjust salt or lemon. Transfer to a bowl and refrigerate at least 30 minutes to mellow the raw garlic.

Prepare za’atar oil

In a small bowl combine olive oil and za’atar. Stir to make a loose paste.

Warm and brush breads

Preheat oven to 400°F (200°C) or heat a skillet over medium-high. Lightly brush each flatbread on one side with the za’atar oil, sprinkle a light pinch of sea salt. For oven: arrange on a baking sheet and warm 5–8 minutes until crisp at edges. For skillet: cook 1–2 minutes per side until warmed and slightly crisped. Cut into wedges for serving.

Wash and dry all vegetables. Trim, peel, and cut cucumbers, carrots, bell pepper, and radishes into uniform sticks or bite-sized pieces for easy dipping. Halve cherry tomatoes. Arrange attractively on a platter and keep chilled until serving.

Spoon the sweet pea hummus, green goddess, and garlic toum into three shallow bowls. Drizzle a little olive oil over the hummus, sprinkle a pinch of za’atar or chopped herbs over the green goddess, and garnish the toum with a lemon wedge if desired. Arrange za’atar flatbread wedges and fresh vegetables around the dips. Serve immediately.