# Ingredients:
→ Classic Hummus
01 - 15 oz (425 g) canned chickpeas, drained and rinsed
02 - 3 tablespoons tahini
03 - 2 tablespoons lemon juice
04 - 2 tablespoons olive oil
05 - 1 small garlic clove, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2 to 3 tablespoons cold water
09 - Paprika, for garnish
10 - Chopped parsley, for garnish
→ Creamy Herb Yogurt Dip
11 - 1 cup (240 g) Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 1 tablespoon lemon juice
14 - 2 tablespoons fresh chives, finely chopped
15 - 2 tablespoons fresh dill, finely chopped
16 - 1 tablespoon fresh parsley, finely chopped
17 - 1 small garlic clove, minced
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon 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 and blend until smooth. Add cold water one tablespoon at a time until reaching the desired consistency. Adjust seasoning if necessary. Transfer to one side of a large serving platter and garnish with olive oil, paprika, and chopped parsley.
02 - Whisk together Greek yogurt, mayonnaise, lemon juice, chives, dill, parsley, garlic, salt, and black pepper in a medium bowl until well combined. Spoon the dip onto the opposite side of the serving platter.
03 - Place the crackers in a neat line between the two dips to create a visual separation and allow easy access for dipping.
04 - Serve the dips immediately or cover and refrigerate until ready to serve.
