With Halloween just around the corner, and me trying to come up with a week’s worth of holiday food ideas*, my mind has been dripping with gore these past few days.
Not such a happy place to be when hubs is out of town and a tropical storm blows in…meaning that the power goes off every few hours, plunging the whole house into darkness without warning.
It’s like a horror film except that instead of busty, blonde extras shrieking, I have Dog farting loudly and, in place of the undead swarming at the windows, it’s cockroaches trying to avoid the torrential rain.
Today’s Halloween treat is a bowl o’ brains, otherwise known as a delicious roasted red pepper hummus.
Despite the name, there’s no chickpeas in this hummus so people that avoid legumes (they’re out there, and they’re coming for a burrito near you) can still get in on the love.
been less lazy had more time, I’d have made some severed toes, or other horrifying accompaniment.
But I’m too busy stockpiling candles, checking all the cupboard doors are shut before I go to bed and making a weird, shrill “eep” sound whenever there’s an unexplained noise.**
**I’ll be doing Halloween-themed recipes all next week until the big day arrives. Stay tuned for Batty Brownies on Monday, not only are they delicious but you get to see my dubious art skills in action!
**It’s usually totally explainable.
Bowl o’ Brains Hummus (makes about a cup)
- 7oz jar of roasted red peppers (or make your own of course, you need a cup’s worth)
- 4oz cream cheese (softened – I did this by taking it out of the fridge for 30 mins before using)
- 1 tsp sesame oil
- 1 tbsp lime juice
- 1 clove garlic
- Blend all the above together in a food processor until smooth.
- Chill until needed.
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