Preheat the grill or grill pan to high heat.

Once the grill is hot, add the jalapeños and charr all over, about 2 minutes per side. Once charred, remove from the heat and place in a bowl to cool, cover with a dish towel. Once cool enough to handle slice the jalapeños in half, remove your desired amount of seeds and then finely dice.

If time allows, peel the skins away from the chickpeas in a bowl of water. This really makes for the most perfect, creamy hummus and takes only about 10 minutes to do!

To the bowl of a food processor, add the chickpeas, roasted corn, and garlic, pulse until finely ground and the chickpeas are powdery. Add the tahini, lemon juice, miso paste or salt. Puree until smooth. With the machine running, stream in 1 tablespoon water a time, until the hummus has reached a creamy consistency. Taste and adjust salt + lemon as needed. Serve the hummus drizzled with olive oil and topped with grilled corn + toasted seeds.

Add the goat cheese, Greek yogurt and honey to a food processor and blend until completely smooth and creamy. Add a pinch of salt and pulse until just

combined. Taste and adjust salt as needed. The goat cheese can be made up to 3-4 days in advance and kept in the fridge. To serve, spoon the whipped goat cheese into a bowl and top with honey + fresh figs and or fig preserves,

Arrange the dips on a large platter or serving board. Arrange the fruits and veggies around the dips. Garnish with fresh herbs and or edible flowers. Serve each dip with pita chips.