Bat Out Of Hell Hummus

By 09/12/2021December 28th, 2021No Comments

This is one of those recipes that is so delicious, but because of the mushy brown look of it, it’s a really tough sell. So how can I make make a bowl of black bean hummus look appetizing especially in a photo when you can only taste it with your eyes? If I learned anything from raising two kids, the first thing to do is distract with something fun…like these playful one bite bat crackers. The crackers themselves, are flavored with garlic and onion but you can add any herbs and spices you want depending on your flavor preference. I used squid ink powder to get that intense black color. But I’ll be honest with you, Squid ink powder is expensive and the powder does give these crackers a slight briny flavor, so if you don’t want to use squid ink powder, feel free to use black food coloring or charcoal powder to color your crackers. Once you have bat crackers, the next thing to do is to make sure the yucky brown stuff actually tastes good. This black bean hummus is delicious and it’s made with lime juice, garlic and warm spices of cumin, coriander, chili powder, and a nutty black sesame paste for a delicious southwestern twist.  🦇 Enjoy!

Bat Out Of Hell Hummus

Turn up the darkness on Halloween with southwest style Black Bean Hummus and some playful one-bite bat crackers.
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Course: Appetizer
Cuisine: Halloween Food
Keyword: black bean, black tahini, hummus
Servings: 2 cups


  • Mini bat cookie cutter


Black Tahini

  • 1 cup black sesame seeds
  • ¾ cup olive oil

Black Bean Hummus

  • ¼ cup black tahini (can substitute with regular tahini and omit honey)
  • ¼ cup lime juice
  • 1 clove garlic
  • 1 15 oz. can black beans, rinsed
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. chili powder
  • ¼ tsp. cayenne pepper
  • 1 tbsp. honey (omit honey if using regular tahini)
  • 1 tbsp. olive oil (drizzle)
  • cilantro, minced (garnish)
  • black sesame seeds (garnish)

Black Bat Crackers

  • cup all purpose flour
  • 1 tsp. squid ink powder (or substitute with black food coloring or charcoal powder)
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • tbsp. olive oil
  • ½ cup water


Black Tahini

  • In a mini food processor, blend black sesame seeds and oil until a smooth paste forms. Refrigerate for up to a week.

Black Bean Hummus

  • In a food processor, add all ingredients and blend until smooth. When ready to serve, drizzle with olive oil and garnish with black sesame seeds and chopped cilantro.

Bat Crackers

  • Preheat oven to 425°. Whisk together the flour, squid ink powder, salt, sugar, and the garlic and onion powders. Add water and oil and mix until just combined. Add a ½ tsp more water if its too dry but take care not to over work the dough.
  • Turn out onto a lightly floured surface and roll out the dough to about ⅛ inch thickness, Cut out bat shapes with your mini bat cookie cutter and place them on a parchment lined cookie sheet.
  • Use a tooth pick to poke holes for eyes. Sprinkle with additional salt if desired and bake for 12-15 minutes.
  • Continue to roll out and cut out bats, taking care to not work the dough too much. Let the dough rest a while if you find that your bats shrink up too much after cutting.

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