Save to Pins A colorful platter featuring three distinct dips—creamy avocado, roasted red pepper, and golden turmeric hummus—arranged side by side for a stunning and delicious appetizer.
I first served this dip trio at a casual gathering and was thrilled by how quickly it disappeared. Everyone loved the colorful presentation and unique flavors.
Ingredients
- Avocado Dip (Green): 2 ripe avocados, 1 tbsp lime juice, 1 small garlic clove minced, 2 tbsp fresh cilantro chopped, 1/2 tsp sea salt, 1/4 tsp ground cumin, pinch of black pepper
- Roasted Red Pepper Dip (Red): 2 large red bell peppers, 1/4 cup cream cheese softened, 2 tbsp extra virgin olive oil, 1 garlic clove minced, 1 tbsp lemon juice, 1/2 tsp smoked paprika, salt and pepper to taste
- Turmeric Hummus (Yellow): 1 can (15 oz / 400 g) chickpeas drained and rinsed, 2 tbsp tahini, 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1 small garlic clove, 1/2 tsp salt, 2–3 tbsp cold water
Instructions
- Prepare the Avocado Dip:
- In a medium bowl, mash avocados until smooth. Stir in lime juice, garlic, cilantro, salt, cumin, and pepper. Mix well. Cover and refrigerate until serving.
- Roast the Red Peppers:
- Preheat the oven broiler or grill. Place red peppers under the broiler or on the grill, turning occasionally, until skins are charred (about 10–12 minutes). Transfer to a bowl, cover, and let steam for 5 minutes. Peel and discard skins and seeds.
- Make the Roasted Red Pepper Dip:
- In a food processor, combine roasted red peppers, cream cheese, olive oil, garlic, lemon juice, smoked paprika, salt, and pepper. Blend until smooth. Transfer to a bowl and refrigerate.
- Prepare the Turmeric Hummus:
- In a food processor, combine chickpeas, tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt. Blend until smooth, adding cold water as needed for a creamy texture. Transfer to a bowl.
- Arrange the Dips:
- On a long platter, spoon each dip in a neat line or in side by side mounds, creating a vibrant tricolor display. Garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of spices if desired.
- Serve:
- Serve with fresh vegetable sticks, pita chips, or crackers.
Save to Pins This dip trio has become a staple at my family gatherings, sparking joy and conversation with every colorful bite.
Notes
Add chili flakes to any dip for extra heat and serve with crudités or gluten free crackers as desired.
Required Tools
Food processor or blender, mixing bowls, baking sheet or grill, knives and spoons, serving platter.
Nutritional Information
Per serving: Calories 180, Total Fat 12 g, Carbohydrates 15 g, Protein 4 g.
Save to Pins Enjoy this vibrant and healthy appetizer that will delight your guests every time.
Questions & Answers
- → What are the main flavors in the dips?
The dips balance creamy avocado freshness, smoky roasted red pepper, and earthy turmeric hummus for a vibrant taste experience.
- → How do you roast the red peppers effectively?
Place the peppers under a broiler or on a grill, turning frequently until skins char, then steam and peel for smooth texture.
- → Can these dips be prepared ahead of time?
Yes, each dip can be made earlier and refrigerated to allow flavors to meld and simplify serving.
- → What are some serving suggestions?
Serve the dips with fresh vegetable sticks, pita chips, toasted baguette slices, or gluten-free crackers for variety.
- → How can I adjust these dips for dietary preferences?
Use vegan cream cheese in the red pepper dip to make it fully vegan and consider adding chili flakes for heat.