Spooky Naan Dippers with Red Pepper Hummus
Delicious and festive Spooky Naan Dippers served with vibrant Red Pepper Hummus, perfect for Halloween gatherings or fun snack moments.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- Naan Bread
- Red Bell Pepper
- Chickpeas
- Tahini
- Garlic
- Olive Oil
- Lemon Juice
- Salt
- Cumin
Instructions
- Roast the red pepper: Preheat your oven to 425°F (220°C). Cut your red bell pepper in half, remove the seeds, and place it cut-side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the skin blisters and blackens. Let it cool for a few minutes before peeling off the skin.
- Prepare the hummus: In a food processor, combine the peeled roasted red pepper, drained chickpeas, tahini, garlic, lemon juice, and a pinch of salt. Pulse until everything is combined.
- Season to perfection: Add cumin and blend for another 10-15 seconds, adjusting flavors as needed.
- Prepare the naan dippers: Turn down your oven to 350°F (175°C). Cut the naan into triangles, brush one side lightly with olive oil, sprinkle salt, and bake for 5-7 minutes.
- Make it spooky: Cut some naan dippers into fun spooky shapes using cookie cutters.
- Serve and enjoy: Serve your hummus in a bowl with the naan dippers arranged around it.
Notes
Leftover hummus keeps well for about a week in the fridge and can be used as a spread.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Halloween snacks, vegan dip, appetizers