Laura's Luscious Dips Recipe

Prep and blend

Rinse and drain the canned chickpeas, reserving any thick liquid. In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and kosher salt. Process until a coarse paste forms, about 1 minute.

Adjust texture

With the processor running, slowly stream in 2 tablespoons olive oil. If the hummus seems thick or grainy, add reserved chickpea liquid or water 1 tablespoon at a time (up to 3 tablespoons) until smooth and creamy. Scrape down sides as needed.

Finish and plate

Taste and adjust salt or lemon. Transfer to a shallow serving bowl, create a small well in the center, drizzle 1 tablespoon extra-virgin olive oil over top and sprinkle smoked paprika for garnish.

Soften and combine

Crumble the feta into a bowl and add the softened cream cheese. Using a fork or a stand mixer with paddle attachment on low, combine until mostly smooth but with slight texture (about 30–45 seconds by mixer or 1–2 minutes by hand).

Season and adjust

Stir in Greek yogurt, marash pepper, lemon zest, lemon juice, 1 tablespoon olive oil and black pepper. Taste and add a touch more marash pepper for heat if desired. If the spread is too stiff, add an extra teaspoon of yogurt or a drizzle more olive oil and mix to reach a spreadable consistency.

Finish

Transfer to a small serving bowl, smooth the top with a spatula and optionally drizzle 1/2 teaspoon honey over the center and a tiny sprinkle of marash pepper for color.

Rough chop or pulse

Coarsely chop the Kalamata and Castelvetrano olives on a board or pulse them in a food processor in short bursts (6–8 pulses) until a chunky texture remains — avoid over-processing into a paste.

Mix and finish

Combine the chopped olives with capers, minced garlic, chopped parsley, lemon zest and lemon juice in a bowl. Stir in 2 tablespoons extra-virgin olive oil and season with black pepper to taste. Adjust acidity or oil to preference.

Rest

Let the tapenade sit at room temperature for 10–15 minutes to allow flavors to meld before serving.

Arrange the three dips in individual bowls or a segmented platter: hummus, feta spread, and olive tapenade. Place bagel chips and Paesano bread slices around the dips.

If desired, lightly brush Paesano slices with 1 tablespoon olive oil and toast in a 350°F (175°C) oven for 5–7 minutes until slightly crisp. Garnish dips with reserved parsley leaves and an extra drizzle of olive oil on any dip you like.

Serve at room temperature. Provide small spoons or spreaders and encourage guests to sample all three. Leftovers will keep covered in the refrigerator for 3–4 days.