Sides Recipe

Blend Base

In a food processor combine drained chickpeas, tahini, lemon juice, garlic, olive oil, cumin and kosher salt. Process until coarse and combined.

While processor runs, add cold water (or reserved chickpea liquid) 1 tablespoon at a time until the hummus becomes smooth and creamy, about 1–2 minutes. Stop and scrape bowl as needed.

Taste and adjust salt, lemon or garlic. Transfer to a serving bowl, smooth the top, drizzle 1 tablespoon olive oil and sprinkle paprika and toasted pine nuts or chopped herbs.

Grate the cucumber on the large holes of a box grater. Place grated cucumber in a clean towel or fine sieve and squeeze or press to remove excess moisture (important to prevent watery tzatziki).

In a medium bowl combine Greek yogurt, drained cucumber, lemon juice, olive oil, minced garlic, chopped dill, salt and pepper. Stir until creamy and combined.

Taste and adjust seasoning. Chill for at least 15 minutes to let flavors meld before serving. Drizzle a little olive oil and garnish with dill.

In a blender or food processor combine drained roasted red peppers, toasted almonds, chopped tomato, sherry vinegar, smoked paprika, red pepper flakes, garlic and salt. Pulse to combine.

With the motor running, slowly stream in the 2 tablespoons olive oil until the mixture is thick but spreadable. If too thick, add 1 teaspoon water at a time to loosen.

Taste and adjust vinegar, salt and heat. Transfer to a bowl and garnish with a sprinkle of smoked paprika or extra toasted nuts.

Scoop avocado into a small blender or bowl. Add sour cream (or Greek yogurt), cilantro, lime juice, minced garlic, salt and 1 tablespoon water.

Blend or whisk until smooth and creamy, adding more water a teaspoon at a time to reach a drizzle-able consistency.

Taste and adjust salt or lime. Serve immediately (avocado crema is best fresh) and garnish with a cilantro leaf.

Arrange small bowls of hummus, tzatziki, romesco and avocado crema on a platter. Drizzle remaining olive oil over dips where appropriate and sprinkle extra herbs or toasted nuts.

Serve with warm pita bread or crackers and lemon wedges on the side. Provide small spoons or spreaders for each dip.

Leftovers: store hummus and romesco covered in the fridge for up to 4 days, tzatziki and avocado crema 1–2 days (avocado will brown faster).