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Graveyard Hum-mwah-ha-has

Graveyard Hum-mwah-ha-has

By Morrisons
Published on 10 September 2024
Made to look like a graveyard, this black bean hummus dip is packed with garlic and basil and topped with pesto 'moss', chives and lime zest. Finished with puff pastry parsley & oregano tombstones to make the perfect graveyard dippers.
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Time and servings

40 minsTotal time
15 minsPrep time
25 minsCooking time

Ingredients

  • 2 tins black beans, drained but liquid reserved
  • 4 garlic cloves, minced
  • 150ml olive oil
  • 4 tablespoons tahini
  • Juice & zest of 1 lime
  • Handful basil, roughly chopped
  • 1 tsp cayenne pepper
  • 2 tablespoons pesto
  • Handful chives, roughly chopped
  • 375g puff pastry sheet
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • Black coloured cake pen to decorate (optional)

Method

  1. Step 1

    Preheat your oven to 200°C/180°C fan/gas 6 and line a large baking tray with baking paper.

  2. Step 2

    Onto the hum-mwah-ha-has! Start by adding 3 tbsp black bean liquid to a blender followed by all other hummus ingredients bar the lime zest, black beans, pesto and chives and blitz until smooth and frothy. Add your black beans and a pinch of salt and pepper and blitz on high speed until smooth. Add more oil if you need to loosen further.

  3. Step 3

    Serve your hum-mwah-ha-has into a small serving dish and dolop with pesto, using the back of a spoon to spread about a little to look like moss. Sprinkle here and there with chives and your lime zest to look like bits of grass. Cover and pop in the fridge whilst you make your tombstones.

  4. Step 4

    Unroll your puff pastry, sprinkle all over with your dried herbs and a little salt and pepper before giving a further roll. Cut out tombstone shapes from your sheet using a cutter or free-hand with a knife and evenly space on your lined baking tray. Prick each all over with a fork.

  5. Step 5

    Cover with another sheet of baking paper followed by a sheet of tinfoil and then top with another baking tray. This will ensure your puff pastry does not puff up in the oven, retains its shape and creates a crispier 'tombstone' dipper.

  6. Step 6

    Bob in the oven for 15 mins, before removing the top tray, tinfoil and baking paper and cook for another 10 mins until browned. Pop to one side to cool. If you have a black cake decorating pen use to add extra spookiness to your dippers.

  7. Step 7

    Now to assemble your graveyard! Remove your hum-mwah-ha-has from the fridge and add your tombstones (do not worry if they do not all fit as you can set the rest aside for dipping). Time to 'dig' in and get dipping!