Photo by Stacey Sprenz
I love Halloween, and I spend entirely too much time thinking about what I can add a spooky twist to. One night when I looked into my fridge and took inventory of my leftovers I was inspired to make Halloween themed spreads.
You may notice the red spread in the photos is not in this post. That recipe is in my in my ebook, The Ghoulish Gourmet.Get more Halloween recipes on the blog here, or in my ebook, The Ghoulish Gourmet, get the Kindle version at Amazon.
One can of white beans makes all three spreads. Each tastes completely different but are similar enough to make all three in minutes. The longest part was waiting for my little food processor to make each one smooth enough.
- ½ cup cooked butternut squash (or pumpkin - even carrots would work)
- ½ cup cooked white beans
- 1 tablespoon RolandⓇ Hazelnut Oil (*to make oil-free use
nondairy-milk instead) - 1 tablespoon water
- pinch ground sage
- pinch ground rosemary
- salt and pepper, to taste
- Puree everything together in a food processor until smooth.
- ½ cup cooked white beans
- 2 tablespoons cashew cream
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- salt and pepper, to taste
- Puree everything together in a food processor until smooth.
- ½ cup cooked green beans
- ½ cup cooked white beans
- 2 tablespoons water
- a few drops liquid smoke
- salt and pepper, to taste
- Puree everything together in a food processor until smooth.
I grabbed some dark pumpernickel bread and used cookie cutters to cut them into ghosts, cats, bats and coffins. Some shapes translated to the bread better than others. It was fun to make either way and would be a great way to get your kids involved.
Boo-tiful Butternut Squash White Bean Spread
soy-free, gluten-free, oil-free option*
Ingredients
- 1/2 cup cooked butternut squash (or pumpkin - even carrots would work)
- 1/2 cup cooked white beans
- 1 tablespoon RolandⓇ Hazelnut Oil (*to make oil-free use nondairy-milk instead)
- 1 tablespoon water
- pinch ground sage
- pinch ground rosemary
- salt and pepper, to taste
Instructions
- Puree everything together in a food processor until smooth.
Ghostly Cashew Cream White Bean Spread
photo by Stacey Sprenz soy-free, gluten-free, no oil added
Ingredients
- 1/2 cup cooked white beans
- 2 tablespoons cashew cream
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- salt and pepper, to taste
Instructions
- Puree everything together in a food processor until smooth.
Scary Slime Green Bean White Bean Spread
photo by Stacey Sprenz soy-free, gluten-free, oil-free option
Ingredients
- 1/2 cup cooked green beans
- 1/2 cup cooked white beans
- 2 tablespoons water
- a few drops liquid smoke
- salt and pepper, to taste
Instructions
- Puree everything together in a food processor until smooth.
The Peace Patch says
Beautifully done…or should I say boo-tifully? 🙂
Thanks for the recipes!
Kathy Hester says
: )