Four Dip Combo Recipe

Prepare

Drain and rinse the canned chickpeas; reserve 2–3 tablespoons of the liquid (aquafaba).

In a food processor combine chickpeas, 1 tablespoon tahini, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 clove garlic, 1/2 teaspoon salt and 1–2 tablespoons reserved aquafaba (or water) for creaminess. Process until smooth, scraping down sides as needed (about 1–2 minutes). Adjust salt and lemon to taste. Transfer to a serving bowl and drizzle lightly with olive oil and a pinch of smoked paprika.

To the food processor with 1 cup of the prepared classic hummus (or start fresh if preferred), add the drained roasted red peppers (8 oz) and 1/2 tablespoon lemon juice. Pulse until smooth and well combined. Taste and adjust seasoning; add up to 1/4 teaspoon extra salt or another 1/2 tablespoon olive oil if needed. Transfer to a small bowl and garnish with a drizzle of olive oil and a sprinkle of smoked paprika or chopped parsley.

Peel (optional) and finely grate the half cucumber. Squeeze grated cucumber in a clean towel or paper towels to remove excess moisture until mostly dry (about 1–2 tablespoons liquid removed).

In a bowl combine 1 cup Greek yogurt, grated cucumber (about 1/2 cup), 1/2 clove minced garlic, 2 tablespoons chopped fresh dill, 1 teaspoon white wine vinegar, 1/2 tablespoon lemon juice, 1/4 teaspoon salt and 1 tablespoon olive oil. Stir until smooth. Taste and adjust salt, lemon or garlic. Transfer to a serving dish and chill briefly if desired.

Preheat broiler (or grill) to high. Prick the eggplant a few times with a fork. Place whole eggplant on a baking sheet and broil, turning occasionally, until the skin is charred and the flesh is very soft (about 20–30 minutes depending on size). Let cool until manageable.

Cut off the stem, slice the eggplant open and scoop the flesh into a colander. Let it drain for 10 minutes to remove excess liquid, then transfer to a paper towel and squeeze gently to remove remaining liquid.

In a food processor combine the eggplant flesh, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 clove roasted or raw garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon salt and 1 tablespoon olive oil. Process until smooth but slightly textured. Taste and adjust seasoning. Transfer to a bowl, drizzle with olive oil and sprinkle with chopped parsley or toasted pine nuts.

Preheat oven to 350°F (175°C) or heat a skillet over medium heat. If using oven: brush each pita lightly on both sides with olive oil and sprinkle a pinch of kosher salt if desired. Wrap pitas in foil and warm in the oven for 6–8 minutes, or place directly on the oven rack for 2–3 minutes per side until puffed and warmed.

If using a skillet: brush both sides lightly with olive oil and cook 1–2 minutes per side on medium heat until warmed and slightly browned. Keep wrapped in a clean towel to stay warm and soft.

Spoon each dip into its own shallow bowl or into a divided platter. Drizzle each with a little extra virgin olive oil and finish with its garnish: smoked paprika for hummus, parsley for red pepper hummus, dill and cucumber bits for tzatziki, and parsley or pine nuts for baba ganoush.

Serve the four warm pitas alongside the dips. Offer small spoons and spreading knives so guests can portion. Keeps well refrigerated for up to 3 days; bring to room temperature before serving.