# Components:
→ Dip One: Classic Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tbsp tahini
03 - 2 tbsp lemon juice
04 - 2 tbsp olive oil
05 - 1 small garlic clove, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 2 to 3 tbsp cold water
09 - Paprika, for garnish
10 - Chopped parsley, for garnish
→ Dip Two: Creamy Herb Yogurt Dip
11 - 1 cup (8 fl oz) Greek yogurt
12 - 2 tbsp mayonnaise
13 - 1 tbsp 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 - 1/2 tsp salt
19 - 1/4 tsp black pepper
→ Divider
20 - 24 to 30 assorted crackers (whole grain, rice, or multigrain)
# Directions:
01 - Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until smooth, gradually adding cold water one tablespoon at a time until achieving desired consistency. Adjust seasoning if necessary. Transfer to one side of a large serving platter and garnish with a drizzle of olive oil, paprika, and chopped parsley.
02 - In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, chives, dill, parsley, garlic, salt, and black pepper until smooth and well combined. Spoon onto the opposite side of the serving platter.
03 - Place crackers in a neat line between the two dips on the platter to create a clear divide and allow easy scooping and sharing.
04 - Serve immediately or cover and refrigerate until ready to serve.
