# Components:
→ Black Bean Hummus
01 - 1 (15-ounce) can black beans, drained and rinsed
02 - 3 tablespoons tahini
03 - 2 tablespoons fresh lime juice (about 1 lime)
04 - 1 clove garlic, minced
05 - 2 tablespoons olive oil, plus additional for drizzling
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed for consistency
→ Spooky Veggie Platter
10 - 1 large carrot, peeled
11 - 1 cucumber
12 - 1 orange bell pepper
13 - 1 yellow bell pepper
14 - 10 to 12 radishes
15 - 1 cup cauliflower florets (purple or regular)
16 - 1 cup snap peas
17 - Black sesame seeds or sliced olives for decorating veggie faces
# Directions:
01 - Combine black beans, tahini, fresh lime juice, minced garlic, olive oil, ground cumin, smoked paprika, and sea salt in a food processor. Blend until completely smooth, pausing to scrape down the sides as needed.
02 - With the motor running, add cold water 1 tablespoon at a time until a creamy, spreadable consistency is achieved. Taste and adjust seasoning if necessary.
03 - Transfer hummus into a serving bowl. Drizzle lightly with olive oil and dust with additional smoked paprika for garnish.
04 - Slice carrot and cucumber into sticks. Cut bell peppers into strips, and use small cookie cutters or a sharp paring knife to create festive shapes like ghosts or pumpkins. Slice radishes and carve facial features, or use black sesame seeds or olive pieces for eyes and mouths.
05 - Artfully arrange prepared vegetables around the hummus bowl on a large serving platter, grouping by color and shape for visual appeal. Serve immediately and encourage dipping.
