# Components:
→ Chili Peppers
01 - 8 red Fresno peppers, washed and stems trimmed
02 - 8 orange mini sweet peppers, washed and stems trimmed
03 - 8 yellow Hungarian wax peppers, washed and stems trimmed
04 - 4 red jalapeños, washed and stems trimmed
05 - 4 yellow chili peppers (such as yellow jalapeños or banana peppers), washed and stems trimmed
→ Roasted Red Pepper Hummus
06 - 1 cup canned chickpeas, drained and rinsed
07 - 1/2 cup roasted red bell pepper, jarred or homemade
08 - 2 tablespoons tahini
09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon kosher salt
13 - 1 small garlic clove
→ Mango-Yogurt Dip
14 - 3/4 cup plain full-fat Greek yogurt
15 - 1/2 ripe mango, peeled and diced
16 - 1 tablespoon freshly squeezed lime juice
17 - 1/4 teaspoon chili powder
18 - Pinch kosher salt
→ Avocado-Cilantro Cream
19 - 1 ripe avocado
20 - 1/4 cup sour cream
21 - 1 tablespoon fresh lime juice
22 - 2 tablespoons chopped fresh cilantro
23 - 1/4 teaspoon ground cumin
24 - Pinch salt
→ Garnishes (optional)
25 - Chopped fresh cilantro
26 - Crumbled queso fresco or feta cheese
27 - Lime wedges
# Directions:
01 - Rinse all peppers thoroughly under cold water and pat dry. Trim stems and slice peppers lengthwise in half. Remove seeds and membranes for milder heat or leave some intact for spiciness, using gloves to protect your skin. Arrange pepper halves skin-side down on a large platter by color in concentric or radiating patterns, alternating types for texture and flavor. Press gently to keep halves stable.
02 - Combine chickpeas, roasted red pepper, tahini, olive oil, lemon juice, smoked paprika, salt, and garlic in a food processor. Blend until smooth and creamy, scraping down sides as needed to avoid over-processing. Adjust seasoning to taste. Transfer to a bowl, create a swirl on top, drizzle with olive oil, and sprinkle paprika.
03 - Blend Greek yogurt, diced mango, lime juice, chili powder, and salt until fully smooth without mango chunks. Adjust lime or thin with 1–2 teaspoons water if too thick. Transfer to a bowl and garnish with a pinch of chili powder.
04 - Mash avocado in a bowl. Add sour cream, lime juice, chopped cilantro, cumin, and salt. Whisk until smooth and creamy with flecks of cilantro. Adjust salt and lime to taste. Serve immediately to avoid browning and garnish with additional cilantro.
05 - Position dip bowls between arranged pepper sections to serve as visual dividers. Sprinkle chopped cilantro and crumbled cheese over the platter. Add lime wedges for squeezing over peppers or dips. Serve immediately for fresh, vibrant presentation.
