# What You Need:
→ Classic Hummus
01 - 1 can (15 oz) 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 Greek yogurt (240 grams)
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 - Place 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. Taste and adjust seasoning as needed. Transfer to one side of a large serving platter. Drizzle with olive oil and garnish with 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 fully combined. Spoon onto the opposite side of the serving platter.
03 - Line up the crackers neatly between the two dips to form a clear separation and easy access for dipping.
04 - Serve immediately or cover and refrigerate until ready to enjoy.
