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Easy Halloween Veggie Tray with Pumpkin Hummus

Easy Halloween Veggie Tray with Pumpkin Hummus - featured image
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A festive and kid-friendly Halloween veggie tray featuring a creamy pumpkin hummus made with roasted red peppers. Perfect for parties, this quick and budget-friendly snack gets kids excited about eating vegetables.

Ingredients

Scale
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup roasted red peppers from a jar, drained
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 2 to 3 tablespoons ice water
  • 2 cups carrot sticks (about 4 medium carrots)
  • 2 cups cucumber rounds (English cucumber recommended)
  • 2 cups assorted bell peppers, sliced
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets
  • 1 cup celery sticks (3-inch pieces)
  • Fresh parsley or cilantro (for decoration)
  • 1/4 cup black olives, sliced (for decoration)
  • 1/4 cup pretzel sticks (for decoration)

Instructions

  1. Make the pumpkin hummus: Add drained chickpeas, roasted red peppers, tahini, lemon juice, minced garlic, cumin, paprika, and salt to a food processor. Pulse a few times, then stream in olive oil while processing for 60 seconds. Scrape down sides, then add ice water one tablespoon at a time until smooth and creamy. Adjust seasoning to taste.
  2. Prepare the veggies: Wash and cut carrots into 3-inch sticks, cucumbers into 1/4-inch rounds, bell peppers into 2-inch strips, broccoli into small florets, and celery into 3-inch pieces. Leave cherry tomatoes whole.
  3. Assemble the tray: Place a small bowl or ramekin in the center of a large platter. Spoon hummus into the bowl and smooth the top. Arrange veggies around the hummus in sections, grouping similar colors together.
  4. Add Halloween decorations: Insert a sprig of parsley or cilantro into the hummus for a pumpkin stem. Scatter sliced black olives and pretzel sticks around the tray for a spooky touch.
  5. Chill before serving: Refrigerate for 15-20 minutes to firm up the hummus and crisp the veggies. Serve immediately if short on time.

Notes

Don’t skip the ice water for ultra-smooth hummus. Warm tahini to room temperature for best texture. Taste and adjust seasonings as you go. Cut veggies uniformly for a professional look. Hummus can be made up to 5 days ahead; veggies up to 2 days ahead. For a sesame-free version, substitute tahini with sunflower seed butter.

Nutrition

Keywords: Halloween, veggie tray, pumpkin hummus, kid-friendly, party snack, healthy, vegan, gluten-free

Find it online: https://dahliadishes.com/easy-halloween-veggie-tray-with-pumpkin-hummus/