Introduction
Black Garlic Hummus with Pumpkin-Seed Spiderweb Dip is a dramatic yet nutritious centerpiece perfect for your Halloween party. It combines the deep, umami richness of black garlic with the creamy smoothness of hummus, topped with a tangy yogurt “web” and crunchy pumpkin seed spiders. Not only is it visually stunning, but it also packs fiber, iron, and healthy fats into every ghoulish bite.
Origin and Cultural Significance
Hummus has roots in Middle Eastern and Mediterranean cuisines, beloved for its simplicity, nutritional value, and versatility. Black garlic, a fermented form of regular garlic, originated in Korea and has become popular globally for its sweet, balsamic-like depth. This recipe merges these traditions into a playful, nutrient-dense Halloween twist, embodying the joy of food that’s both fun and functional.
Unique Ingredients and Flavors
The uniqueness lies in the unexpected depth of black garlic—it offers a sweet, molasses-like note that contrasts beautifully with the earthy chickpeas. The tangy yogurt web not only adds a spooky aesthetic but also balances the flavors. Toasted pumpkin seeds give a satisfying crunch and hint of nuttiness, rounding out the creamy dip with texture and visual appeal.
Cooking Techniques
This is a no-cook recipe that relies on blending for smoothness and creativity in decoration. The key is achieving a silky hummus by blending thoroughly and adjusting liquid as needed. Piping the yogurt into a spiderweb pattern is the fun part—like edible art. Precision and playfulness come together in this simple yet show-stopping technique.
Black Garlic Hummus with Pumpkin-Seed Spiderweb Dip
Description
This spooky hummus dip features rich black garlic, a creamy yogurt spiderweb, and crunchy pumpkin seed spiders. It’s a fiber-packed, iron-rich appetizer that turns heads and nourishes bodies.
Ingredients for Black Garlic Hummus with Pumpkin-Seed Spiderweb Dip
Hummus Ingredients
Topping Ingredients
Instructions
Preparing the Hummus
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Blend the Hummus
Combine chickpeas, black garlic, tahini, lemon juice, olive oil, cumin, and salt in a food processor. Blend until very smooth, scraping down the sides as needed.
If mixture is too thick, add reserved chickpea liquid 1 tablespoon at a time until creamy. -
Transfer and Smooth
Spoon the hummus into a shallow serving bowl or plate. Use a spoon or spatula to smooth the surface evenly.
Create a slight dip in the center to help hold the yogurt topping.
Spooky Decorating
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Create the Spiderweb
Place Greek yogurt in a small piping bag or zip-top bag with the corner snipped. Pipe concentric circles on the hummus. Drag a toothpick from the center outward to create the web effect.
Wipe the toothpick clean between drags for neat lines. -
Add the Pumpkin Seed Spiders
Arrange clusters of 1 whole seed with 8 halved seeds around it to form spiders. Place 2 or 3 on the dip surface for a fun, creepy effect.
Press gently so they stick without sinking. -
Optional Garnish
Dust with paprika or sumac around the edges for extra color contrast.
Adds visual flair and a mild tang.
Note
- Black garlic can be replaced with roasted garlic if unavailable.
- To make it vegan, use plant-based yogurt for the web.
- Tahini should be at room temperature for smoother blending.
- Store leftover hummus covered in the fridge for up to 4 days.
- Add extra olive oil drizzled on top just before serving for a glossy finish.
- Pumpkin seeds can be roasted at home for enhanced flavor.
- Use beet juice or turmeric for naturally colored yogurt webs.
- For a chunkier hummus, pulse instead of pureeing fully.
