For the Creamy Avocado Dip: Mash 2 ripe avocados with 2 Tbsp lime juice until you achieve a mostly smooth consistency. Leave a few small chunks if desired. Then stir in one finely grated garlic clove, 2 Tbsp chopped cilantro (if using), and salt and pepper to taste. Add a pinch of cumin or chili flakes for an extra kick. If not serving immediately, cover the surface directly with plastic wrap to prevent browning. This yields about 1½ cups of dip.

For the Classic Hummus: In a blender, combine 1 can of drained chickpeas (reserve the liquid), 3 Tbsp tahini, 2 Tbsp lemon juice, 1 Tbsp olive oil, one small garlic clove, and 1/4–1/2 tsp salt. Blend until very smooth, then gradually add 1–3 Tbsp cold water or reserved chickpea liquid until you achieve a light, creamy texture. Transfer to a serving bowl, create a shallow well in the center, drizzle with extra olive oil, and sprinkle a pinch of paprika to garnish. This recipe makes about 1½ cups of hummus.

For the Herbed Greek Yogurt Dip: In a bowl, mix 1 cup of Greek yogurt with 2 Tbsp chopped fresh herbs, one minced garlic clove, 1 Tbsp lemon juice, and 1/4 tsp salt. For a tzatziki vibe, gently fold in 1/2 cup finely grated cucumber. Chill the dip for about 20 minutes to allow the flavors to meld, then taste and adjust the lemon juice and salt if needed. This dip yields approximately 1 cup.