Halloween Hummus Dip with Roasted Almonds

Halloween Hummus Dip

with Roasted Almonds 

Get ready for a frightfully good snack! This Spooky Spider Web Hummus Dip is easy, delicious, and topped with crunchy, roasted California almonds. It's the perfect protein-packed appetizer for your Halloween party!

Yields: 6-8 servings |  Prep Time: 10 minutes  |  Cook Time: 5 minutes (toasting almonds)

What You'll Need

  • 1 (15-oz) can chickpeas, rinsed and drained
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic, minced
  • 2 tbsp olive oil (plus extra for drizzling)
  • 2-3 tbsp cold water
  • Salt to taste
  • 1 tbsp black olive tapenade (or finely chopped black olives)
  • ½ cup sliced or whole California almonds, toasted
  • Vegetable sticks (carrots, celery) or pita chips for dipping
  • 1 black olive, sliced (for spider body)
  • Thin strips of black olive (for spider legs)

Putting It Together

  1. Prepare Hummus: In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, 2 tbsp olive oil, and cold water. Blend until smooth and creamy. Season with salt to taste.
  2. Toast Almonds: Toast the sliced almonds in a dry skillet over medium heat for about 5 minutes until golden and fragrant. Set aside to cool.
  3. Assemble Dip: Spread the hummus evenly onto a shallow serving plate or bowl.
  4. Pour the black olive tapenade into a small zip-top bag and snip off a tiny corner. Starting from the center of the hummus, pipe concentric circles of tapenade on top.
  5. Drag a toothpick from the center of the hummus outwards through the tapenade circles to create a spider web effect.
  6. Place the sliced black olive in the corner of the "web" for the spider's body, and arrange thin strips of black olive for the legs.
  7. Garnish: Sprinkle the toasted almonds generously around the edge of the hummus (the "outside" of the web) for crunch and flavor.
  8. Serve immediately with vegetable sticks or pita chips.