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. This is easy to make and delicious. This dip is complemented by a simple bone breadstick recipe for dipping.
Brain Dip Ingredients
- 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)
- red and blue food coloring
- 1 round loaf of sourdough bread
Directions (Or, Pinky in the Brain)
- 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, 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.
- Pour out a few drops of red food coloring. Dip the toothpick in the food coloring and use it to define the wrinkles.
- Take a scrap piece of the bread left over from making the bread bowl and shape it into a nose, then place the nose on the bread bowl. Use a little bit of water to make it stick, if necessary.
- Serve on a platter with chips, bone breadsticks, or pita crisps for dipping.
These bone-shaped breadsticks are great for dipping in “brain dip,” and also go well with “Rat Stew.” This recipe uses refrigerated pizza dough for convenience. To get the bone shape without having a bone-shaped cookie or biscuit cutter, cut a stencil out of sturdy, thick cardboard and use a sharp knife to cut the dough out around it. This recipe makes about 10 breadsticks, but the number of servings will vary depending on how big the breadsticks are.
Ingredients (Calcium, marrow …)
- 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.
- 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. Ahh, a zombie doesn’t ask for much. Just your head!