/Snacks for Halloween

Snacks for Halloween

Today’s recipe is just one more suggestion for Halloween, but we can adapt to any situation. Appetizers funny and original in its presentation, ideal for sharing with family or friends at a dinner. Even children eat vegetables! As I told you at the entrance of the chocolate mousse, these recipes were part of last year’s dinner.

INGREDIENTS:

  • 3 peppers, one of each color
  • Many cherry tomatoes
  • Carrot
  • Cucumber
  • Nachos
  • Bread sticks
  • Cracker
  • Corn pancakes

For Hummus dip:

  • 400 grams. cooked chickpeas
  • 1 clove of garlic
  • 60 ml. water
  • 30 ml. lemon juice
  • 40 grs. toasted sesame
  • 70 ml. of extra virgin olive oil
  • Vera paprika (sweet or hot)
  • Salt

For the Guacamole dip:

  • 1 avocado
  • Juice 1/2 lime
  • Extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • 1 fresh green chilli chopped (optional)
  • Ground cumin
  • Coriander
  • Pepper
  • Salt

For Cheese Dip:

  • 1 Philadelphia cheese terrine
  • Juice of half lemon
  • 1 Greek yogurt
  • Extra virgin olive oil.
  • Coriander
  • Salt

PREPARATION:

First prepare our “pumpkins” individuals. We wash the peppers and cut the top like “tapas” as you see in the picture. Emptied of seeds and, using a knife, do how “scary” the eyes nose and mouth. Inside cover with plastic wrap to avoid filling out the holes and to “rush” better the different dips.

Peel and cut carrots into sticks and cucumber. We put everything in a large plate or tray.

Using a cookie cutter cut bone-shaped pancakes, trying to get the maximum number of “bones”. Slightly Bake at 180 º C, up-down option, until golden.

FOR CHEESE DIP

Pour all ingredients in a bowl and mix to a smooth paste. Fill our special “pumpkin” with the resulting paste.

In this recipe the ingredients are most eye since the ideal to prepare it is to add and keep trying to find the point that we like.

FOR HUMMUS DIP

Wash and drain them chickpeas.

Processing with Thermomix:

Put all ingredients in the bowl of the Thermomix and schedule 1 min. vel. 5-10. Pour in our “pumpkin” particular sprinkle paprika vera and sprinkle with a little extra virgin olive oil.

FOR DIP GUACAMOLE

We start, peel and chop avocado. We squeeze lime juice (you can also use lemon), with this avoid oxidation. Add the olive oil and chafamos with a fork. It is important chafarlo with a fork and chop the avocado, this way we will be small lumps, much nicer when you have to prepare a guacamole mashed avocado.

We incorporate the garlic, chili (optional), coriander and cumin. Season and stir. Fill out our “pumpkin” with the mixture.

Emplatamos. We put the three “pumpkins” in the middle of a large plate or tray. Around we putting the nachos, sticks, cracker biscuits and the “bones” of pancakes. Entrenchments the cherry tomatoes previously washed and dried. Finally put the carrot and cucumber sticks, and cover each “pumpkin” with its lid.