This recipe comes from test kitchen assistant Jake Cohen, inspired by a similar hummus he tried while working at Restaurant Daniel in New York City. Fresh chickpeas provide a vibrant green color and brightness that pair well with the Asian flavors in this dip.
Lao Tomato Dip
Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor.
Baked salmon brightened with lemon zest and parsley and combined with crème fraîche makes a creamy, savory dip that’s great served on crackers or toast points. Get the recipe for Salmon Dip