GhostsReviewed by our expert panel
(at time of publication)
- 1 tub (200g) pumpkin and kumarasweet-potatoX dip or hummus
- 6 eggs
- 12 allspice corns (whole) or cloves (cloves have a point which makes it easier to pierce eggs)
1 Spread dip on a serving plate.
2 Hard-boil the eggs. Let them cool down then peel the egg shell.
3 Place eggs flat-side down on plate. These are your ghosts. Insert allspice corns for the eyes.
Make it gluten free: Check dip is gluten free.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 1g
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