Halloween Hummus

Put the sesame seeds in a bowl, pour water over them and leave to soak for at least (!) 1 hour. If there is too much excess water floating on top, carefully drain it.

Strain the chickpeas, reserving some of the liquid.

Peel and chop the garlic. Squeeze the lemon.

Puree all ingredients with a hand blender to a creamy mixture. Gradually add the chickpea liquid until the desired consistency is reached. Season to taste with salt and pepper.

For the decoration, blend the sour cream with olive oil until smooth and pour into a freezer bag.

Drain the olives. For the spider bodies, cut two olives in half lengthwise. For the spider legs, cut 4 olives into 6-8 narrow wedges each. For the spider heads, first cut 1 olive in half lengthwise and cut the resulting two olive halves in half again crosswise.

Divide the finished hummus between bowls and smooth the surface. Cut a small corner off the freezer bag and use the sour cream to spread a thin spider web on each of the hummus portions. Using the trimmed olives, place one small spider on each portion. Paint two dots as eyes on each of the “heads” with some of the sour cream.

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