Delicious Bloody Beet Hummus with Cheese Web for Spooky Snacks
A vibrant and nutritious Bloody Beet Hummus with Cheese Web makes for an eye-catching appetizer, perfect for gatherings and Halloween-themed dinners.
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Servings: 6 servings
Calories: 120kcal
Equipment
- food processor
Ingredients
Hummus Base
- 1 cup cooked beets enriches the dip with vibrant color and earthy flavor
- 1 can chickpeas provides a creamy texture and is a great source of protein
- 2 tablespoons tahini adds a nutty richness
- 2 tablespoons lemon juice brightens flavor
- 1 clove garlic infuses the hummus with savory kick
- ½ teaspoon salt brings out natural flavors
- ¼ teaspoon black pepper adds warmth and depth
- ¼ cup olive oil helps achieve silky-smooth consistency
Topping
- ¼ cup cream cheese for swirling to create cheese web
- 4 pieces black olives sliced to resemble spiders
Instructions
Preparation Steps
- In a food processor, combine cooked beets, drained chickpeas, tahini, lemon juice, minced garlic, salt, and black pepper. Pulse until smooth, about 1–2 minutes.
- Drizzle in olive oil while blending, mix for an additional 1–2 minutes until the hummus is creamy and velvety.
- Transfer the hummus to a serving bowl, smoothing the top with a spatula for an even layer.
- Soften cream cheese at room temperature, dollop onto the center of the hummus and swirl outward to create a web design.
- Slice black olives and arrange on top of the cheese web to resemble spiders.
- Serve with assorted dippers like fresh veggie sticks, pita chips, or crackers.
Notes
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 300mg | Fiber: 3g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg