Halloween Hummus and Stuffed Bell Peppers!
Look out Pinterest, the following two recipes are off the charts in cuteness and fun. In fact if you make them you just might forget about Halloween candy and chocolate for a few minutes. It’s virtually impossible to avoid the extra sugar starting from about a week before Halloween, through pie season, and all the way through Christmas cookie time. What is in our control is what we choose to eat for our main meals and snacks. Let’s fill up on fresh, whole foods and veggies. Taking a few extra minutes on presentation helps when competing against sugary treats. When our tummies are full of healthy foods it’s easier to control ourselves around sweets and treats. Halloween Hummus and Stuffed Bell Peppers are easy to make and fall festive.
First let’s start with this fabulous hummus. Hummus is loaded with protein and good for you fiber. You don’t have to be Martha Stewart to make this crafty Halloween Hummus. My sis’ in-law, Stacy, got inspired when we were looking through my cooking mags on the flight back from Santa Fe last month. I remember how crazy busy daily life was with younger kids…to speed things up Stacy made her version of Halloween Hummus with store bought hummus. Stacy’s hummus platter so adorable and look at all those veggies!
Here is another clever version of Halloween Hummus from blogger named Cara of “Fork and Beans”, not quite as healthy served up with tortilla chips –
We like eating hummus with baby carrots. As you can see the skies the limit and you can use whatever you have on hand. Once you shape the hummus into a big scull, decorate with veggies, olives and nuts and serve with bell peppers, baby carrots, or whole wheat pita bread.
If you have a bit more time on your hands, give this simple recipe a try. In my recipe I reduce fat by cutting down on the oils and adding more lemon juice. I skip adding tahini as I find it to have a bitter after taste. Home-made hummus tends to be chunkier than store bought. If you like a smoother hummus, follow the instructions in my recipe for removing the skins off the garbanzo beans. For making a Halloween Hummus platter in the shape of a Dia de los Muertos skull I would advise making a double batch of this recipe.
- 2 (15 ounce) cans garbanzo beans, washed and drained
- 3 Tablespoons lemon juice
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- 1-2 drops sesame oil
- 2 Tablespoons vegetable broth
- Soak the garbanzo beans overnight if possible or for however long you have
- Dry the beans on paper towel
- Place a 2nd layer of paper towel over the beans
- Gently roll the beans around by placing your hands over the top paper towels
- This will loosen the skins and they will come right off
- Add all the ingredients to a large Cuisinart or blender
- Blend until desired consistency is achieved
Here’s a favorite from last year –
Remember this recipe for the Spooky Stuff Bell Peppers from last year? I love making these so much I felt the need to share this one again. If you follow the steps they are so super easy to make and will put a smile on everyone’s face, even if they can’t finish a whole pepper. You will feel good that you added a veggie to dinner and then you will pat yourself on the back for the fantastic art work and carving ‘skillz’! If you have kids or teens in the house be sure to grab them for help…and don’t go for perfect. Carved, stuffed bell peppers are even cuter when they look scary! Cutting faces into cooked bell peppers is much easier than doing it with raw, thick pumpkins.
Once you have the cooked bell pepper shell, you can fill them with whatever pleases you – for me it’s left overs. Taco night left overs work well. The ground turkey, black beans and cheese make a nice combo with the bell pepper. Last week I used left over enchilada filling. I added cooked lentils to the mix for added protein, fiber and folic acid. Quinoa, farro, or brown rice/Spanish rice would also be delicious. Really anything goes. I always add some light shredded cheeses on top.
Have I told you about my latest obsession? Believe it or not it is not food related. It’s sunflowers! This season I have been all about sunflowers and filling up our house with those sunny, yellow things. They come in several varieties. My favorite are the big ones that are mostly yellow –
It doesn’t take many to fill a vase and make a nice arrangement –
The traditional dark centered sunflowers are also fun for the season:
I learned on our recent girls trip to Santa Fe New Mexico that there is a smaller sunflower variety that grows as a wildflower there –
My twin nieces turned seven just 10 days before Halloween. We were happy to see them at our place for dinner. Bob grilled up turkey burgers and I crocheted some pretty crowns to go with their princess cakes.
Wishing you all a safe and Happy Halloween.