Pin 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.
This platter has become my go-to for gatherings; it's always a hit with family and friends who love the different tastes and colors.
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.
Pin This recipe always brings the family together, sparking conversations and smiles as everyone dips in and enjoys the flavors.
Required Tools
Food processor or blender, mixing bowls, baking sheet or grill, knives and spoons, serving platter
Allergen Information
Contains sesame (tahini) and dairy (cream cheese). Check all packaged ingredients for potential allergens.
Nutritional Information
Calories: 180, Total Fat: 12 g, Carbohydrates: 15 g, Protein: 4 g per serving
Pin Enjoy this vibrant and healthy trio as a perfect start to your meal or a delightful party appetizer.
Recipe FAQ
- → How do I roast red peppers effectively?
Place red peppers under a broiler or on a grill, turning occasionally until skins are charred (10–12 minutes). Then steam covered to loosen skins before peeling.
- → Can I make the avocado dip ahead of time?
Yes, prepare in advance and refrigerate covered. Add lime juice to help prevent browning and maintain freshness.
- → What can I substitute for cream cheese in the red pepper dip?
For a dairy-free option, use vegan cream cheese or a plant-based spread to maintain creamy texture.
- → How do I achieve a smooth turmeric hummus texture?
Blend chickpeas with tahini, olive oil, lemon juice, turmeric, cumin, and garlic, adding cold water gradually until creamy and smooth.
- → What are ideal serving suggestions for this dip trio?
Serve alongside fresh vegetable sticks, pita chips, toasted baguette slices, or gluten-free crackers for a colorful appetizer.