Trio Of Hummus (Party Dip Platter) Recipe

Cooking Directions

• STEP 1.To make the classic hummus, combine chickpeas, tahini, garlic, lemon juice, olive oil, and salt in a food processor. Blend until smooth and creamy.
• STEP 2.For the roasted red pepper hummus, add roasted red peppers, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt to the food processor. Blend until well combined.
• STEP 3.To make the spinach and artichoke hummus, blend spinach, artichoke hearts, chickpeas, tahini, garlic, lemon juice, olive oil, and salt in the food processor until smooth and creamy.
• STEP 4.Transfer each hummus to a separate bowl and garnish with a drizzle of olive oil and a sprinkle of paprika or chopped fresh herbs.
• STEP 5.Serve the trio of hummus with pita bread, crackers, and fresh vegetables for dipping.
• STEP 6.Store any leftovers in airtight containers in the refrigerator for up to 3-4 days.
• STEP 7.To serve, bring the hummus to room temperature and give it a stir before serving.

Cooking Tips

• For a smoother hummus, remove the skins from the chickpeas before blending.
• You can roast your own red peppers or use jarred roasted red peppers for convenience.
• Feel free to adjust the seasonings to taste, adding more garlic, lemon juice, or spices if desired.

Storage and Serving

• Store any leftovers in airtight containers in the refrigerator for up to 3-4 days.
• To serve, bring the hummus to room temperature and give it a stir before serving.
• Serve the trio of hummus with pita bread, crackers, and fresh vegetables for dipping.