1. Prepare the Chickpea Sauce by combining 250g (1 1/8 cups) of chickpeas, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of sesame paste, 1 teaspoon of smoked paprika powder, 1 clove of garlic minced, 1/2 teaspoon of cumin powder, salt, and black pepper in a blender or food processor. Blend the mixture until it reaches a smooth consistency. With the blender running, slowly pour in 60ml (1/4 cup) of olive oil until the sauce becomes creamy and well combined. Taste the sauce and adjust the seasoning as needed to suit your taste. Cover the Chickpea Sauce and refrigerate it at a temperature of 4°C (39°F) until you are ready to serve.

2. Next, prepare the Paprika Sauce by combining 250g (1 1/8 cups) of roasted bell peppers, 120g (1/2 cup) of crumbled feta cheese, 1 clove of garlic minced, and a handful of fresh parsley in a blender or food processor. Season the Paprika Sauce with salt and black pepper to taste. If desired, drizzle a small amount of honey over the Paprika Sauce and garnish it with a sprinkle of paprika flakes. Cover the Paprika Sauce and refrigerate it at a temperature of 4°C (39°F) until you are ready to serve.

5. To serve, place both sauces in separate bowls and enjoy them with your favorite grilled vegetables or snacks. Note that a third sauce option was mentioned, but its preparation was not included. Consider adding a simple yogurt-based sauce or other favorite dip to complete the trio.