# 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
# How To Make It:
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 broiler or grill. Place red peppers under the broiler or on the grill, turning occasionally until skins are charred, about 10 to 12 minutes. Transfer to a 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 a bowl and refrigerate.
04 - In a food processor, blend chickpeas, tahini, olive oil, lemon juice, turmeric, cumin, garlic, and salt until creamy, adding cold water gradually to achieve desired consistency. Transfer to a bowl.
05 - On a long serving platter, spoon each dip in neat lines or side-by-side mounds to create a vibrant tricolor display. Optionally garnish with fresh herbs, olive oil drizzle, or spices.
06 - Accompany with fresh vegetable sticks, pita chips, or crackers.
