Trio Recipe

Prepare and blend

Rinse and drain the canned chickpeas. Reserve 2–3 whole chickpeas for garnish if desired. In a food processor combine the drained chickpeas, tahini, lemon juice, garlic clove, cumin, salt and 2 tablespoons cold water.

Process until smooth, stopping to scrape down the bowl. With the food processor running, drizzle in 2 tablespoons olive oil and continue to process until very smooth and creamy. If the hummus is too thick, add an extra tablespoon of water and process again until you reach desired consistency.

Taste and adjust salt, lemon or cumin as needed. Transfer hummus to a shallow serving bowl, make a small well in the center, drizzle 1 teaspoon olive oil and sprinkle 1/4 teaspoon paprika and reserved chickpeas if using.

Whip the cheeses

Crumble the feta into a food processor or blender. Add the softened cream cheese, Greek yogurt, lemon juice, and 1 teaspoon olive oil. Pulse until mixture is mostly smooth.

Add the chopped dill and parsley, black pepper, and honey (if using). Pulse briefly until herbs are evenly distributed but the mixture still has some airy texture. Taste and adjust seasoning; add a pinch of salt only if needed (feta is already salty).

Spoon the whipped feta into a serving bowl and smooth the top. Drizzle a little additional olive oil and garnish with a small sprig of dill or parsley.

Blend beans and peppers

In a food processor combine the drained cannellini beans, roasted red pepper, garlic clove, lemon juice, olive oil, smoked paprika, salt and pepper.

Process until smooth and creamy, scraping down the sides as needed. If the mixture is very thick, add 1–2 teaspoons of water or more olive oil to loosen.

Taste and adjust seasoning. Transfer to a bowl and finish with a light drizzle of olive oil and a small dusting of smoked paprika.

Arrange the three dips in separate shallow bowls or in a single platter with dividers so each dip is visible. Garnish each: hummus with paprika and olive oil, whipped feta with herb sprig and olive oil, and the red pepper bean dip with smoked paprika and olive oil.

Serve immediately at room temperature with warm pita, crackers, and cut vegetables. Leftovers can be covered and refrigerated for up to 3 days (whipped feta 2–3 days); bring to room temperature before serving.