- 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.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 1g
Make it gluten free: Check dip is gluten free.
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