Ghost in the Graveyard Dip is a simple white bean and parsley hummus topped with finely chopped black olive. Mozzarella sting cheese ghosts and quick baked tortillas cut in the shape of grave stones make this a festive and healthy treat for ghosts and goblins of any age!
Place the black olives in the bowl of a food processor and pulse until chopped fine. Remove olives and clean food processor bowl to make the hummus.
In a small skillet over medium heat, add the three garlic cloves (unpeeled) and toast until they begin to brown, about 7 - 8 minutes. Remove from heat.
Add the drained and rinsed white beans, parsley, lemon juice and salt to the clean bowl of your food processor. Press the toasted garlic cloves and add to the bean mixture. Begin to pulse the mixture then drizzle in enough olive oil to process until completely smooth.
Scrape the hummus into a shallow bowl and smooth the top.
Layer the chopped black olives onto the hummus to make the graveyard "dirt" topping.
Refrigerate the dip for at least an hour before serving.
To make the tortilla tombstones and chips, cut one tortilla with kitchen shears to make three tombstone shapes. Cut the rest of the tortillas into triangles.
Preheat oven to 450 degrees.
Line two baking sheets with parchment paper or silicone baking mats. Place the cut tortillas in an even layer across the two baking sheets.
Spray the tortillas evenly with cooking oil spray.
Top the three tombstones with a clean piece of lace, if desired, and sprinkle generously with smoked paprika to make a design.
Sprinkle the rest of the chips lightly with sea salt and smoked paprika.
Bake the chips in the oven for 10 - 15 minutes or until browned and crisp.
To serve the dip, shape ghosts from sting cheese, using cracked pepper pieces as eyes. Top the dip with the ghosts and tombstones and serve.