Prepare the Cucumber Yogurt Dip: Grate the cucumber on the large holes of a box grater. Toss with 1 teaspoon salt in a fine-mesh sieve set over a bowl. Let drain for 15 minutes. Press gently with a spatula to release excess liquid.

In a medium bowl, combine the drained cucumber, Greek yogurt, lemon juice, garlic, dill, mint, and olive oil. Stir until smooth. Season with black pepper. Taste and adjust salt if needed. Cover and refrigerate at least 1 hour or overnight.

Prepare the Roasted Red Pepper Hummus: In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, cumin, and smoked paprika. Pulse to break down, then process for 30 seconds.

With the processor running, add the ice-cold water and 3 tablespoons olive oil through the feed tube. Process for 1 minute, scraping down the sides halfway through, until very smooth and creamy. Season with salt to taste. Transfer to a bowl, drizzle with olive oil, and refrigerate until serving.

Prepare the Herb Buttermilk Ranch Dip: In a medium bowl, whisk together the buttermilk, sour cream, and mayonnaise until smooth. Stir in the lemon juice, garlic, chives, dill, parsley, onion powder, salt, and pepper. Whisk until well combined. Cover and refrigerate at least 30 minutes to let the flavors meld.

To serve, transfer each dip to a serving bowl. Garnish the cucumber dip with a drizzle of olive oil and extra dill; garnish the hummus with a drizzle of olive oil and a sprinkle of smoked paprika; garnish the ranch with extra chives. Arrange with fresh vegetables (carrot sticks, cucumber rounds, bell pepper strips, cherry tomatoes), pita chips, and crackers.