Is it even a party without a great dip? In this episode of Dinner Chats at 9 a.m., Jenabeth and Liz celebrate National Hummus Day by settling the ultimate debate: store-bought vs. homemade. The hosts dive into the secrets of achieving the perfect hummus texture, the importance of high-quality tahini, and why peeling your chickpeas might actually be worth the effort. Beyond the hummus bowl, Liz shares her family’s legendary "Soltes Family Chip Dip," while Jenabeth breaks down her fool-proof method for homemade ricotta and a savory eggplant caponata that screams summer. Whether you're packing a snack for a baseball game or prepping for a backyard barbecue, this episode serves up all the "dip and rip" inspiration you need for the season.