Dia de los Muertos Hummus Dip

I love this festive idea for a Halloween food table!

We created a delicious tahini-free hummus, substituting cashew butter made in the NutraMilk for tahini, because for some, tahini has that touch of bitterness that not everybody loves and cashew has a wonderful nutty and slightly sweet flavor that is perfect for hummus. Enjoy!

INGREDIENTS

For Tahini-free hummus dip

• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1/4 cup cashew butter made with the NutraMilk
• 2 tbsp. water
• 2 tbsp. olive oil, more for topping
• Salt, to taste

For decoration:

• cucumbers
• carrots
• radishes
• mini bell peppers (multi-colored)
• cherry tomatoes
• black olives
• almonds

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Leave ¼ cup in the NutraMilk for the hummus and store the rest for later use.

• Add chickpeas, garlic, lemon zest, lemon juice,water, olive oil, salt along wth cashew butter in the NutraMilk. Process until smooth.
• Taste and add more salt if needed. If hummus is not smooth enough you can drizzle in some olive oil or lemon juice and blend until desired consistency is reached.
• Assemble platter:
• Create a skull shape from the hummus onto a platter.

• Using the chopped veggies, colorfully decorate your Dia de los Muertos skull however you’d like.
• Serve with fresh veggies and tortilla chips for dipping.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Fork & Beans.