# What You'll Need:
→ 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 - 2–3 tbsp cold water
09 - Paprika, for garnish
10 - Chopped parsley, for garnish
→ Dip Two: Creamy Herb Yogurt Dip
11 - 1 cup Greek yogurt (240 g)
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 - 24–30 assorted crackers (whole grain, rice, or multigrain)
# Directions:
01 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding cold water 1 tablespoon at a time until desired consistency is reached. Adjust seasoning if needed. Transfer to one side of a large serving platter or shallow bowl. Garnish with olive oil, paprika, and chopped parsley.
02 - In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, chives, dill, parsley, garlic, salt, and pepper until smooth and well combined. Spoon onto the opposite side of the platter.
03 - Place crackers in a neat line between the two dips to create a visual divide and facilitate easy scooping.
04 - Serve immediately or cover and refrigerate until ready to serve.
