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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Servings: 2 cups
Equipment
- Mini bat cookie cutter
Ingredients
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
- 1½ 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
- 1½ tbsp. olive oil
- ½ cup water
Instructions
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.