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Mmm . . . brains! The human brain is the preferred food of zombies everywhere, so why not serve it at your next Halloween party?
This recipe is actually a tasty red pepper hummus dip in a bread bowl. It’s easy to make and delicious. This dip is complemented by a simple bone breadstick recipe for dipping.
NOTE: Pressed for time or just don’t feel handy with “making” your own brain? Get an inexpensive brain mold. Follow directions below, place in mold, and chill.
PART ONE: Brain Dip
- 1 16 oz can of chickpeas or garbanzo beans, rinsed and drained
- 3 tablespoons tahini (sesame seed) paste
- 3 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 1/2 tablespoons cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 cup roasted red peppers (in a jar)
- barbecue sauce
- red and blue food coloring
- 1 round loaf of sourdough bread OR bone breadsticks (recipe follows below this recipe)
- Place all ingredients (except bread) into a food processor. Process the ingredients for 4-6 minutes, until everything is well-blended. While processing, pause periodically to scrape the sides of the food processor to make sure the spices are included in the mix.
- If the hummus appears too orange for brains, add a few drops of blue food coloring and process again. Mix blue and/or red food coloring until you have a nice peachy-pink, brain-like hue.
- Chill hummus in the refrigerator for several hours. This will allow the flavors to mingle and the dip to thicken.
- While the hummus is chilling, cut the top of off the bread and use a spoon to hollow out the inside of the loaf. Make sure to save the bread pieces – they are great for dipping.
- When chilled, spoon the hummus into the bread bowl, smoothing the top to create a rounded mound.
- Now, it’s time for a fun anatomy lesson. Using a toothpick, divide the brain into 2 hemispheres – the right and the left.
- They say that each time you learn something, a new wrinkle forms in your brain. Use the toothpick to draw squiggly lines in the hummus to create these wrinkles.
- Drip a little barbecue sauce for “blood” on your shaped brain.
- Serve on a platter with chips, bone breadsticks, or pita crisps for dipping.
PART TWO: Bone Breadsticks
These bone-shaped breadsticks are great for dipping in “brain dip.” This recipe uses refrigerated pizza dough for convenience.
To get the bone shape without having a bone-shaped cookie or biscuit cutter, roll each piece of dough into a tube shape, then push in and twist each end.
This recipe makes about 10 breadsticks, but the number of servings will vary depending on how big the breadsticks are.
- 1 18 oz roll of refrigerated pizza dough
- olive oil
- 1 tablespoon Herbes de Provence or Italian Seasoning
- 1 teaspoon garlic salt, or to taste
- 2 tablespoons Parmesan cheese
- bone-shaped cookie cutter or stencil
- Roll out pizza dough on a cutting board. If you are using a cardboard stencil, brush the dough with olive oil so that it will not stick to the cardboard.
- Use either the cookie cutter or a stencil and a knife to cut bone shapes out of the dough. (Or roll each piece into a “snake”/tube shape, push each end inward and twist to get a bone-end shape.)
- Place bones on greased cookie sheet.
- Sprinkles with herbs, garlic salt and parmesan cheese.
- Bake at 350 degrees Fahrenheit for 5-8 minutes, until breadsticks are golden brown.
Now, with your bones dipped with brain matter, gnaw away, making sure to smack your lips a lot while making low groaning noises. After all, a zombie doesn’t ask for much. Just your head!