Graveyard Hummus
These string cheese ghosts and tortilla tombstones make frightfully delicious dippers!
Print Recipe
Ingredients
- 6 cloves garlic
- 30 ounces cannellini beans drained and rinsed
- 1 cup parsley leaves
- 6 tablespoons lemon juice
- 2 teaspoons salt
- 2 tablespoons oil
- 12 ounces black olives drained
- 3 ounces Miceli's Mozzarella String Cheese halved
- ⅛ teaspoon black peppercorns cracked
- 3 whole wheat tortillas
- ¼ teaspoon smoked paprika
Instructions
- Preheat your oven to 450°F.
- Add the garlic to a pan over medium heat, let it cook for about 7 minutes, and then peel it.
- Add the beans, parsley, juice, salt, oil, and garlic to a food processor, pulse them, and then transfer the mixture to a bowl.
- Add the olives to the food processor, pulse them, and then add them to the bean mixture.
- Refrigerate it for about 30 minutes.
- Poke 2 holes in each half of the mozzarella, add the peppercorns, and then add them to the bean mixture.
- Cut the tortillas into the shape of tombstones, add them to a parchment-lined baking sheet, and then spray them with cooking spray.
- Add the paprika, let them bake for about 7 minutes, and then add them to the bean mixture.
Notes
Chill the dip in a wide, shallow dish for serving. Feel free to make extra tortillas!