Halloween is an opportunity not only to get creative with costumes and decorations, but with creative—and delicious—food for partygoers and families alike to enjoy.
For your Halloween festivities, turn your guacamole into Monster Dip and your deviled eggs into Spooky Eyes. You betcha!
Avocados are at their peak in the autumn and winter seasons in Mexico, ready to make ghoulishly and naturally green dishes.
3 tablespoons raw shelled pumpkin seeds (pepitas)
½ teaspoon olive oil
1 teaspoon salt, divided
¼ teaspoon each cumin, paprika, cayenne pepper
4 fully ripened avocados from Mexico, halved, pitted and peeled
¼ cup freshly squeezed lime juice
¼ cup finely chopped white onion
¼ cup chopped fresh cilantro
- In a small bowl, combine pumpkin seeds, oil, ¼ teaspoon of the salt, cumin, paprika and cayenne.
- Mix well until seeds are coated.
- In a skillet over medium heat, cook coated pumpkin seeds, stirring frequently, until seeds begin to pop and are puffy and golden. Remove from heat and set aside.
- To make guacamole, in a large bowl combine avocados, lime juice onion, cilantro and remaining salt. With a spatula or potato masher, coarsely mash mixture until well-combined and chunky. Sprinkle with reserved pumpkin seeds. Serve with warm tortillas or chips.