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Chickpea-Yogurt Dip

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor From: Bon Appetit Makes about 1½ cups

1 small garlic clove
215-oz. cans chickpeas, rinsed
½ cup plain 2% Greek yogurt
2 teaspoons Sherry vinegar
A large pinch of ground cumin
3 tablespoons olive oil plus more for serving
Kosher salt and freshly ground black pepper
Pomegranate seeds (for serving)
Coarsely chopped fresh mint (for serving)

Purée garlic, chickpeas, yogurt, vinegar, cumin, and 3 Tbsp. oil; season with kosher salt and freshly ground black pepper. Top with oil, pomegranate seeds, and mint.

Black Eyed Pea Hummus

From: Bon Appetit
SERVES 4

1 head of garlic
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
115-ounce can black-eyed peas, rinsed
1 tablespoon fresh lemon juice
Pinch of cayenne pepper
1 tablespoon chopped fresh chives
1 tablespoon fresh flat-leaf parsley

Preheat oven to 425°. Rub off papery skins from outside of garlic and trim 1/2" off top. Place on a sheet of foil, drizzle with 1 Tbsp. oil, and season with salt and pepper. Wrap up in the foil, place on a baking sheet, and roast until tender, 30–35 minutes; let cool slightly.

Squeeze garlic cloves into a food processor. Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms. With motor running, drizzle in remaining 4 Tbsp. oil. Transfer purée to a medium bowl and mix in chives and parsley; season with salt and pepper.

DO AHEAD: Hummus can be made 2 days ahead. Cover and chill.

Smoked Cashew Salsa

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.
From: Bon Appetit

½ cup raw cashews
2 canned chipotle chiles in adobo, drained, seeded
1 tablespoon sugar
Kosher salt

Special equipment:
2 Tbsp. small wood chips, preferably applewood, soaked in water for 30 minutes, drained

Line the bottom of a large pot with foil and scatter soaked wood chips over. Cover and heat over medium-high until chips begin to smoke. (If you have a kitchen torch, use it to give chips a kick-start.) Arrange cashews in a single layer in a metal steamer basket; place inside pot. Cover pot; smoke cashews, adjusting heat as needed to maintain constant level of smoke, until golden brown, 10–15 minutes. Remove steamer from pot; let cashews cool.

Purée cashews, chiles, sugar, and ¾ cup water in a blender, adding water by tablespoonfuls, if needed, until smooth. Season with salt.

DO AHEAD: Salsa can be made 1 week ahead. Cover and chill.

Herbed Feta Dip

From: Bon Appetit
Makes 1¼ cups

6 ounces feta
½ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh mint
2 tablespoons finely chopped fresh dill, plus torn sprigs for serving
Kosher salt and freshly ground black pepper
Olive oil

Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

Mojo Rojo

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli. From: Bon Appetit

Process 8 garlic cloves, 2 dried guindilla or New Mexico chiles, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon kosher salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1 cup extra-virgin olive oil and process until well blended. Add 1 teaspoon Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.