Dip Tower Recipe

Soak apricots

Place dried apricots in a small bowl and pour 1 cup hot water over them. Let soak 10–15 minutes until soft, then drain, reserving 1 tablespoon of soaking liquid.

In a food processor combine ricotta, soaked apricots, reserved soaking liquid, honey, lemon juice, and salt. Process until very smooth and airy, about 60–90 seconds. Scrape down sides as needed.

Taste and adjust sweetness or salt. Transfer whipped ricotta to a serving bowl, drizzle 1 teaspoon extra-virgin olive oil over top and set aside at room temperature.

In a blender or food processor add chickpeas, peeled black garlic, tahini, lemon juice, olive oil, cumin, smoked paprika, and salt.

Pulse to combine, then blend while streaming in warm water until a smooth, spreadable consistency is reached, about 45–60 seconds. Stop and scrape down sides as needed.

Taste and adjust salt or lemon. Transfer to a shallow bowl and smooth the top; drizzle a little olive oil if desired and set aside.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Cut kabocha in half, scoop out seeds, then slice into 1/2-inch wedges (peel can remain on). In a bowl toss squash wedges with 2 tablespoons olive oil, maple syrup, cinnamon, and 1/2 teaspoon salt until evenly coated.

Arrange wedges in a single layer on the baking sheet and roast 25–30 minutes, turning once, until edges are caramelized and flesh is tender.

Remove from oven, transfer to a platter, sprinkle toasted sesame seeds over wedges and let cool slightly before placing into serving dish.

Preheat oven to 425°F (220°C) if not already hot from the squash. Prick the eggplant with a fork in several places and roast whole on a baking sheet 30–40 minutes, turning once, until skin is collapsed and flesh is very soft. Alternatively, halve and roast cut-side down 25–30 minutes.

When cool enough to handle, halve (if roasted whole) and scoop flesh into a colander to drain a few minutes, then transfer to a bowl and mash lightly with a fork.

Whisk together 1 tablespoon olive oil, white miso, rice vinegar, minced garlic and black pepper. Stir into mashed eggplant until well combined. Adjust seasoning with salt if needed.

Transfer roasted eggplant to a shallow bowl and sprinkle chopped parsley on top.

In a blender or food processor combine tahini, parsley, cilantro (if using), lemon juice, olive oil, garlic clove, and salt.

Blend while adding warm water 1 tablespoon at a time until a smooth, pourable sauce forms (about 2–3 tablespoons total). Taste and adjust lemon or salt.

Transfer to a small bowl and chill briefly if desired; consistency should be creamy but spoonable.

Choose a wide, shallow platter or a wooden board for the dip tower. Spoon each spread into its own shallow mound or small bowl and arrange them in a circle or stacked arrangement: apricot whipped ricotta, black garlic chickpea, roasted eggplant, roasted kabocha wedges (arranged leaning), and green tahini.

Drizzle remaining extra-virgin olive oil over the spreads, sprinkle toasted pine nuts or sesame seeds over the kabocha and ricotta, and scatter microgreens or chopped parsley across the board for freshness.

Serve with lemon wedges and crusty bread or crackers. Encourage guests to taste each dip individually or layer flavors on bread. Leftovers keep covered in the refrigerator for up to 3 days (keep components separate when possible).