Haunted Black Hummus

Haunted Black Hummus, a dark twist on traditional hummus. Perfect for your spooky season festivities!

Vegan | Gluten-free | Soy-free

As a full Autumn/Halloween girly at heart, it’s hard not to get creative in the kitchen! For years, I’ve been coming to you during this season with multiple Halloween recipes throughout the month, and this year is no different. This year’s first Halloween recipe is a Haunted Black Hummus! 

You know I love adding my own twists to traditional recipes. When I found out about Black Tahini, I knew what I had to do. This Haunted Black Hummus is an amazing recipe that proves there’s no need to get too complicated to achieve spooky dishes.

The making of: Haunted Black Hummus

I loved the idea of replacing the traditional white tahini in classic hummus with black tahini to give it a more spooky look. To my surprise, it ended up tasting way better than the traditional version. The black tahini provides intensity, visually but more so in taste; richer and nuttier. 

Other than the black tahini, this recipe stays true to traditional hummus; chickpeas, lemon, maple syrup, garlic, and olive oil. All you need to do is to blend all of the ingredients together until completely smooth! 

Serve in a bowl topped with parsley, white sesame seeds, and olive oil. If you want to make it extra spooky, mix an oil-based vegetable food coloring into the olive oil. Enjoy it with homemade tortilla chips, vegetable sticks, crackers, or spread on toast!

Notes:

• You can find black tahini here.
• Make homemade tortilla chips fit for the occasion with this recipe.
• To make hummus extra smooth, remove the skin from the chickpeas before blending.
• Leftovers? This will keep in the fridge for up to a week.

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Haunted Black Hummus

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 5 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 can chickpeas drained
• ⅔  cups black tahini
• Juice of 1 lemon (or 2)
• 2 garlic cloves
• ⅓ cup olive oil
• 1 ½ tsp maple syrup
• 1 tsp cumin
• Salt and pepper, to taste
• Toppings: white sesame seeds, parsley flakes, and olive oil (+ red food coloring)

Procedure

1. Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, honey, cumin, and salt in the high-powered blender.
2. With the motor running, slowly drizzle in the olive oil and blend until smooth.
3. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!
4. Serve in a bowl and sprinkle with desired toppings and a swirl of extra virgin olive oil, alongside pita chips or crudites for dipping.

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