Looking for a fun and festive snack that doubles as a conversation starter? Carrot Ghosts and Boo Hummus I’m Obsessed With for Spooky Snacking brings a playful, healthy twist to your Halloween spread. This recipe pairs crisp carrot ghosts with creamy, slightly smoky hummus that’s perfect for dipping or spreading.
With just a few simple ingredients and minimal prep, Carrot Ghosts and Boo Hummus are not only easy to make but also irresistible to both kids and adults. Whether you’re hosting a spooky party or want a seasonal snack, this combo is sure to delight and satisfy your snack cravings.
Why I Can’t Stop Making These Cookies
- A quick win: Minimal chopping and blending make this a simple, speedy prep.
- A fresh flavor twist: The natural sweetness of carrots pairs beautifully with savory hummus.
- Pantry-friendly: Uses staple spices and basic hummus ingredients you likely already have.
- Kid-friendly: Fun shapes encourage little hands to eat more veggies.
- Seasonal appeal: Perfectly themed for fall and Halloween celebrations.
What Type of Carrots Should I Use?
For best results, choose fresh, firm carrots with vibrant orange color. Organic or locally grown carrots add an extra punch of sweetness. Avoid carrots that look limp or have cracks, as they won’t cut cleanly into ghost shapes.
Fresh carrots work better than frozen because frozen tend to become soft and watery after thawing. If you want to use pre-cut carrot sticks, select thick ones that can hold their shape. Always wash, peel if desired, and pat dry before carving your ghosts to keep them crisp.
Options for Ingredient Alternatives
- Use olive oil or avocado oil instead of vegetable oil in the hummus for a richer flavor.
- Swap classic chickpeas for white beans for a milder base.
- Coconut oil can be used if you prefer a subtle sweetness chill hummus thoroughly afterward to avoid separation.
- Use water or any plant-based milk to thin your hummus instead of dairy.
- Substitute smoked paprika with regular paprika or chipotle powder for different smoky notes.
- Swap fresh lemon juice for bottled lemon juice in a pinch, though fresh is best for brightness.
The Biggest Challenges While Preparing
- Carving the carrot ghosts can be tricky; use a small paring knife and carve slowly to avoid snapping.
- Avoid over-blending your hummus stop while it’s still somewhat chunky for texture.
- If your hummus feels dry, add a tablespoon of water or oil and blend again.
- Keep carrot pieces tightly packed in an airtight container to prevent drying out.
- Chill hummus for at least 30 minutes before serving to let flavors meld and thicken slightly.
Storage & Freezing Instructions
Store carrot ghosts in an airtight container with a damp paper towel to maintain moisture for up to 3 days in the fridge. Boo hummus keeps well in a sealed jar or container in the refrigerator for up to 5 days.
You can freeze homemade hummus in portions using ice cube trays. Once frozen, transfer cubes to freezer bags and thaw overnight in the fridge when needed. Carrot ghosts are best fresh but can be chopped thinly and frozen if necessary; thaw wrapped in a damp paper towel and use quickly.
Make-ahead tip: Prepare hummus up to 3 days in advance and keep refrigerated. Carve carrot ghosts the day of serving for maximum crunch and visual appeal.
Estimated Nutrition
For the whole batch of hummus and 4 cups of carrot ghosts:
- Calories: approximately 350–400
- Protein: 15–18 grams
- Fat: 12–15 grams (mostly healthy fats)
- Carbohydrates: 45–50 grams
- Fiber: 15 grams
Per serving (1/4 cup hummus with a handful of carrot ghosts):
- Calories: about 120–130
- Protein: 4–5 grams
- Fat: 4 grams
- Carbs: 15 grams
- Fiber: 4 grams
Ingredients
- 4 large carrots, peeled and cut into ghost shapes (about 2 cups sliced) (480 g)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1/4 cup tahini (60 ml)
- 1/4 cup olive oil (60 ml), plus more if needed
- 2 Tbsp fresh lemon juice (30 ml)
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 2–3 Tbsp water, to thin as needed
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Using a small paring knife, carve carrot slices into fun ghost shapes, including eyes and mouths if you like. Arrange on the baking sheet and roast for 10–12 minutes until just tender but still crisp. Remove and cool fully.
- In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, smoked paprika, cumin, and salt. Blend until smooth, adding water 1 tablespoon at a time if the mixture is too thick.
- Taste and adjust seasoning; add more salt, lemon, or smoked paprika if desired.
- Transfer hummus to a serving bowl and chill for at least 30 minutes to let flavors develop.
- Arrange carrot ghosts around or on top of the hummus for a spooky presentation.
- Serve chilled or at room temperature with extra veggies or pita chips.
Tips, Variations & Serving Ideas
- Add a sprinkle of black sesame seeds or olives for “eyes” on your carrot ghosts.
- Use colorful carrots (yellow, purple) for vibrant ghosts.
- Mix in roasted red peppers or jalapeño for a spicy hummus variation.
- Serve with pita bread, cucumber slices, or bell pepper strips for more dipping fun.
- Store hummus in small containers for portion control and easy grab-and-go snacks.
- Under-roast carrots slightly if you want them crunchier and more like raw veggies.
- Garnish with chopped fresh parsley or cilantro to brighten up the dish.
FAQs
Q: Can I use canned carrots instead of fresh?
A: Fresh carrots work best because canned carrots are too soft and won’t hold the ghost shape.
Q: Is this recipe vegan?
A: Yes, it’s completely plant-based and perfect for vegan diets.
Q: Can I make the hummus ahead of time?
A: Definitely! Hummus tastes even better after resting in the fridge for a day.
Save This for Later (Pinterest)
If you love festive, healthy snacks that impress with minimal effort, save this Carrot Ghosts and Boo Hummus recipe on Pinterest and share it with your friends. It’s a must-try for spooky snacking season!
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