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Graveyard Hummus

These string cheese ghosts and tortilla tombstones make frightfully delicious dippers!

Course Appetizers & Sides, Seasonal

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! 

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