# Components:
→ Classic Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tbsp tahini
03 - 2 tbsp fresh lemon juice
04 - 2 tbsp extra virgin olive oil
05 - 1 small garlic clove, minced
06 - ½ tsp ground cumin
07 - ½ tsp salt
08 - 2 to 3 tbsp cold water
09 - Paprika, for garnish
10 - Chopped fresh parsley, for garnish
→ Creamy Herb Yogurt Dip
11 - 1 cup (240 ml) Greek yogurt
12 - 2 tbsp mayonnaise
13 - 1 tbsp fresh lemon juice
14 - 2 tbsp fresh chives, finely chopped
15 - 2 tbsp fresh dill, finely chopped
16 - 1 tbsp fresh parsley, finely chopped
17 - 1 small garlic clove, minced
18 - ½ tsp salt
19 - ¼ tsp freshly ground black pepper
→ Divider
20 - 24 to 30 assorted crackers (whole grain, rice, or multigrain)
# Method:
01 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, gradually adding cold water one tablespoon at a time to reach desired consistency. Adjust seasoning if necessary. Transfer the hummus to one side of a large serving platter. Garnish with a drizzle of olive oil, paprika, and chopped parsley.
02 - Whisk together Greek yogurt, mayonnaise, lemon juice, chopped chives, dill, parsley, garlic, salt, and pepper in a medium bowl until smooth and evenly combined. Spoon the mixture onto the opposite side of the serving platter.
03 - Place the assorted crackers in a neat line between the two dips, creating a clear division and easy access for dipping.
04 - Serve immediately or cover the platter and refrigerate until ready to serve.
