Halloween isn’t just about candy and costumes—it’s also a fantastic time to get creative in the kitchen. A dish that’s both spooky and delicious is sure to impress your guests, and Bloody Beetroot Hummus with Pita Ghosts is the perfect centerpiece. This vibrant, crimson hummus paired with fun, ghost-shaped pita chips combines healthy eating with festive fun, making it an ideal appetizer for Halloween parties in America. Here’s a 7-step guide to making this creepy yet delicious dish.
Step 1: Gather Your Ingredients
Having all the ingredients ready is the first step to a seamless cooking experience. For the hummus and pita ghosts, you’ll need:
For the Beetroot Hummus:
- 1 medium cooked beetroot, peeled and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1-2 garlic cloves, minced
- 1 tablespoon lemon juice
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, for smoky flavor)
For the Pita Ghosts:
- 4 whole wheat or white pita pockets
- 1 tablespoon olive oil
- Salt, to taste
- Optional: black olives or sesame seeds for ghost eyes
Halloween Twist: Use a small knife or cookie cutter to create ghost shapes from the pita. You can even make mini tombstone shapes for variety.
Step 2: Cook and Prepare the Beetroot
The beetroot is what gives this hummus its signature “bloody” color:
- Boil or roast a medium beetroot until tender (about 30-40 minutes).
- Peel the beetroot carefully once cooled.
- Chop it into small cubes to make blending easier.
Pro Tip: Roasting the beetroot enhances its natural sweetness, adding depth to your hummus. You can wrap it in foil and bake at 400°F for 35-40 minutes for a more intense flavor.
Step 3: Blend the Hummus
Creating smooth and creamy hummus is key:
- In a food processor, combine chopped beetroot, chickpeas, tahini, garlic, lemon juice, olive oil, salt, and black pepper.
- Blend until smooth and creamy.
- Taste and adjust seasoning as needed.
- For extra creaminess, add 1-2 tablespoons of water or additional olive oil.
Halloween Tip: Drizzle a little extra beetroot juice or olive oil on top for a “bloody” effect when serving. Sprinkle smoked paprika to give a darker, spookier look.
Step 4: Prepare the Pita Ghosts
Pita ghosts are both fun and easy to make:
- Preheat your oven to 375°F.
- Cut pita pockets into ghost shapes using a knife or cookie cutter.
- Brush lightly with olive oil and sprinkle with a pinch of salt.
- Optional: Place small black olive pieces or sesame seeds on the ghosts for eyes.
- Bake for 8–10 minutes, or until the pita ghosts are crisp and slightly golden.
Pro Tip: For a softer pita option, skip the baking step and use fresh pita triangles for dipping. The baked version adds crunch and makes the presentation more fun.
Step 5: Assemble the Dish
Presentation is crucial for Halloween appeal:
- Spread the beetroot hummus on a serving platter in a thick layer.
- Use a spoon to create swirls and dips in the hummus to mimic a spooky, blood-like effect.
- Arrange the pita ghosts around the edges or standing in the hummus for a playful, haunted look.
- Garnish with parsley, microgreens, or a few sesame seeds for extra detail.
Halloween Flair: Drizzle a thin line of balsamic reduction across the hummus for added “blood splatter” drama. You can also add edible eyes or tiny candy spiders for a creepy touch.
Step 6: Serve with Complementary Sides
Bloody beetroot hummus pairs wonderfully with:
- Assorted vegetable sticks (carrots, celery, cucumber, bell peppers) for dipping
- Crackers or multigrain chips for crunch
- Additional pita triangles for extra “ghosts”
- Pickled vegetables for a tangy contrast
Serving the hummus with colorful vegetables not only enhances presentation but also adds nutrients and textures, making it a hit at Halloween parties for both kids and adults.
Step 7: Storage and Tips
This spooky dish is easy to make ahead and store:
- Store hummus in an airtight container in the refrigerator for up to 4-5 days.
- Keep pita ghosts in a separate airtight container to maintain crispiness.
- Assemble just before serving to retain the visual effect.
Extra Tips:
- Make individual serving cups with hummus and a single pita ghost sticking out for a fun, grab-and-go party option.
- For added flavor, drizzle roasted garlic oil or sprinkle smoked paprika before serving.
- Use mini cookie cutters to create additional spooky shapes like bats or tombstones from pita bread.
Health Benefits of Beetroot Hummus
Besides being a Halloween hit, this hummus is also healthy and nutritious:
- Beetroot: Rich in antioxidants, fiber, and vitamins A and C
- Chickpeas: High in protein and fiber, keeping you full and energized
- Olive Oil: Provides heart-healthy monounsaturated fats
- Tahini: Adds calcium and healthy fats for bone and heart health
This makes the dish a guilt-free, tasty appetizer that’s perfect for festive celebrations and everyday snacking.
Tips for a Perfect Halloween Presentation
- Use a dark-colored platter for contrast with the red hummus.
- Arrange pita ghosts and veggie sticks to create a “haunted graveyard” effect.
- Sprinkle herbs or seeds for extra detail.
- Experiment with layering hummus in a bowl with veggie “tombstones” for a dramatic centerpiece.
- Let kids participate by adding eyes or arranging the ghosts—fun and interactive!
Conclusion
This 7-step guide to making bloody beetroot hummus with pita ghosts is the perfect blend of spooky fun and culinary creativity. From vibrant, crimson hummus to playful ghost-shaped pitas, it’s a dish that brings both flavor and Halloween spirit to your party table.
Whether you’re hosting a kids’ party, a family gathering, or an adult Halloween event, this hummus is easy to make, visually impressive, and deliciously healthy. With a few simple ingredients and some creative flair, you can create a memorable, Instagram-worthy appetizer that will wow your guests and make your Halloween celebrations truly unforgettable.
Bring the spooky season to life with this hauntingly good beetroot hummus—a perfect combination of festive fun, taste, and nutrition.