Vegan Halloween Hummus & Tortilla Graveyard
Create your own vegan Halloween party food with this spookily good recipe! Featuring black olive ‘soil’, a hidden layer of hummus and tortilla chip gravestones, everyone will be super excited to ‘dig in’…
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Planning a Halloween party but don’t want to just serve sweets and junk food? These spooky, savoury nibbles are just what you need. This easy Halloween recipe serves around five people, so be sure to double it if you have more guests.
This dish is a great way to use up tortilla wraps that have gone a little dry or past their best before date. Using the wraps also means that you can cut out your own Halloween-themed shapes to make the gravestones. Why not get the kids involved to help you make them?
Are tortilla chips healthy?
Tortilla chips are typically made from corn and then baked or fried. If you buy them from a supermarket, they can be quite high in salt and fat. However, this recipe uses tortilla wraps which are cut into shapes and then baked, making them lower in fat.
If any of your guests are gluten-free, you can buy gluten-free wraps from the ‘free-from’ aisles of supermarkets. Be sure to also use gluten-free bread in the soil.
Calories: 167
Servings: 5
Rating:
Calories: 167
Servings: 5
Ingredients
Method
Ingredients
(Servings: 5)
- For the olive soil
- 20 20 g black olives
- 10 10 g bread, diced
- For the tortilla
- 0.4 0.4 tortilla wraps
- For the houmous
- 0.4 0.4 tins chickpeas
- 20 20 g black olives
- 0.4 0.4 tbsp olive oil
- 1/2 lemon, juice only
- 0.4 0.4 cloves garlic, chopped
- 0.4 0.4 tsp ground cumin
- To serve
- a handful of parsley, chopped
Method
- Preheat the oven to 160°C/320°F/Gas Mark 3. For the soil, add the black olives and bread to a tray and bake for 45-50 minutes until the bread is browned and crisp and the olives are dried.
- Transfer the mixture to a food processor and blend until the mixture resembles soil.
- To make the tortilla graves, cut the tortilla wraps into grave shapes and place them onto a lined baking tray.
- Bake for 10-15 minutes until slightly browned and crisp.
- For the hummus, add the chickpeas, black olives, olive oil, lemon juice, garlic cloves and cumin to a food processor and blend until smooth. Season to taste.
- To assemble, fill a dish with the hummus, top it with the olive soil and then add the graves. Top with parsley.
Each 98g serving provides:
7.8g Fat, 1.4g Saturates, 21g Carbohydrate, 2.6g Sugars, 5g Fibre, 5.5g Protein, 1g Salt.
Dip dip hooray – get ready to dive into this tasty vegan multicoloured hummus trio recipe!
