# What You'll Need:
→ Black Bean Hummus
01 - 1 (15 oz) 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 more 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 Veggies
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 purple cauliflower florets or regular cauliflower
16 - 1 cup snap peas
17 - Black sesame seeds or sliced olives, for decorating
# Method:
01 - Combine black beans, tahini, lime juice, minced garlic, olive oil, ground cumin, smoked paprika, and sea salt in a food processor or blender. Process until completely smooth, scraping down the sides of the bowl as needed. Gradually add cold water, one tablespoon at a time, until a creamy, spreadable consistency is achieved. Taste and adjust seasoning if desired.
02 - Transfer the hummus to a serving bowl. Drizzle with additional olive oil and dust lightly with smoked paprika for visual appeal.
03 - Slice the carrot and cucumber into sticks. Cut orange and yellow bell peppers into thin strips. Use small cookie cutters or a sharp knife to shape some pieces into festive ghosts, pumpkins, or bats. Slice radishes and carve facial features with a small knife, or use black sesame seeds or olive slices to create eyes and mouths.
04 - Arrange all vegetables around the hummus bowl on a large serving platter, grouping by color and shape to maximize visual effect.
05 - Offer the platter promptly, encouraging guests to dip the decorative veggies into black bean hummus.
