# What You'll Need:
→ Avocado Dip
01 - 2 ripe avocados
02 - 1 tablespoon lime juice
03 - 1 small garlic clove, minced
04 - 2 tablespoons fresh cilantro, chopped
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon ground cumin
07 - Pinch of black pepper
→ Roasted Red Pepper Dip
08 - 2 large red bell peppers
09 - 1/4 cup cream cheese, softened
10 - 2 tablespoons extra virgin olive oil
11 - 1 garlic clove, minced
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon smoked paprika
14 - Salt and pepper to taste
→ Turmeric Hummus
15 - 1 can (15 oz) chickpeas, drained and rinsed
16 - 2 tablespoons tahini
17 - 1 tablespoon extra virgin olive oil
18 - 1 tablespoon lemon juice
19 - 1/2 teaspoon ground turmeric
20 - 1/2 teaspoon ground cumin
21 - 1 small garlic clove
22 - 1/2 teaspoon salt
23 - 2 to 3 tablespoons cold water
# Directions:
01 - In a medium bowl, mash avocados until smooth. Stir in lime juice, garlic, cilantro, salt, cumin, and black pepper. Mix thoroughly. Cover and refrigerate until serving.
02 - Preheat the oven broiler or grill. Place red peppers under broiler or on grill, turning occasionally, until skins are charred, about 10 to 12 minutes. Transfer to bowl, cover, and let steam for 5 minutes. Peel off skins and discard seeds.
03 - 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 bowl and refrigerate.
04 - Combine chickpeas, tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt in a food processor. Blend until smooth, adding cold water gradually for a creamy texture. Transfer to bowl.
05 - Spoon each dip onto a long serving platter in neat lines or side-by-side mounds to create a vibrant tricolor presentation. Optionally garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of spices.
06 - Present with fresh vegetable sticks, pita chips, or crackers.
