# What You'll Need:
→ Dip One: 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
→ Dip Two: Creamy Herb Yogurt Dip
11 - 1 cup (8 oz) 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)
# How to Make It:
01 - Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time until the desired consistency is reached. Taste and adjust seasoning. Transfer to one side of a large serving platter or shallow bowl. 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 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.
