Spooky Bats and Spider Black Bean Dip
Healthy, vegan and downright delicious, these DIY bat-shaped tortilla chips and bean dip are the perfect party food for fright night. Why not garnish with a few woodsy branches or monster eyeballs to dip?
Equipment
- Bat-shaped cookie cutter
- Pastry bag
- Baking Sheet
Ingredients
For Spooky Bat Chips
- 4 large flour tortillas
- 2 tablespoons olive oil
For Black Bean Dip
- 2 cloves garlic
- 2 15-oz cans black beansn drained and rinsed
- 2 tablespoons tahini
- 3-4 tablespoons lime or lemon juice
- 1 teaspoon cumin
- 1/8 teaspoon chipotle pepper
- 3 tablespoons unsweetened soy yogurt optional
- 1/2 teaspoon salt to taste
Instructions
For Spooky Bat Chips
- Preheat oven to 375 degrees.
- Lightly brush each tortilla with olive oil on both sides. Using a bat shaped cookie cutter, cut out bats from your tortillas and place them on a large baking sheet. Sprinkle with salt or seasoning, as desired.
- Bake for 3 minutes and then turn. Bake another 3 minutes or until lightly golden. Remove from the oven and set aside to cool.
Spider Web Black Bean Dip
- Add garlic cloves (to ward off vampires) to a food processor and blend until finely chopped. Pour in the black beans and process until smooth. Combine the remaining ingrnedients and process until smooth. Taste and adjust seasonings to your liking.
- To decorate your devilish dip and bring your spider to life: Spoon the haunted hummus into a serving dish and use the back of a spoon or spatulat to make it smooth on top. Fill a pastry bag with a few teasoons of soy yogurt or thinned tahini, then pipe on a spider web design. Make an olive spoider by slicing a black olive in half lengthwise. Place one-half cut side down on the dip for the body. Slice the oother side into 8 equal "legs" and arrange on the dip to finish your spooky spider. Refrigerate until ready to serve.