Ingredients:

  • 2 tbsp (30 ml) Olive Oil (extra virgin)
  • 1 medium White Onion, finely diced (approx. 150g)
  • 3 cloves Garlic, minced
  • 2 cans (425g/15oz each) Black Beans, rinsed and drained
  • 1 tsp (5g) Smoked Paprika
  • 1/2 tsp (2.5g) Cumin Powder
  • 1/4 cup (60 ml) Vegetable Stock or Water
  • 1 tbsp (15 ml) Lime Juice (freshly squeezed)
  • Salt and Black Pepper, to taste
  • 1 cup (240g) Full-Fat Sour Cream (or Greek yoghurt)
  • 1/2 cup (120g) Pumpkin Purée (not pie filling)
  • 1/4 tsp (1g) Ground Nutmeg
  • Pinch of Cayenne Pepper (optional)
  • 3 large, ripe Avocados, mashed roughly
  • 1/2 medium Red Onion, finely diced
  • 1/4 cup (10g) Fresh Cilantro (Coriander), chopped
  • 2 tbsp (30 ml) Lime Juice (freshly squeezed)
  • 1 cup (220g) Shredded Monterey Jack or Cheddar Cheese blend
  • 1 cup (240g) Salsa (medium-heat variety), drained slightly
  • 1 large can (300g) Black Olives, pitted and very finely chopped (the soil)
  • 1/2 cup (120g) Cherry Tomatoes, quartered
  • A few sprigs of fresh Parsley or Dill (the grass)
  • 1 bag of sturdy Tortilla Chips (for tombstones)
  • 1 cup (240g) Plain Cream Cheese, softened (for 'writing' and 'bones')

Instructions:

  1. Sauté the Black Beans (Layer 1): Heat olive oil in a skillet. Sauté diced onion until soft (5–7 minutes). Add garlic, smoked paprika, and cumin; cook for 1 minute until fragrant.
  2. Blend the Bean Paste: Transfer the onion mixture and the drained black beans to a food processor. Add vegetable stock and lime juice. Process until mostly smooth but still holding some texture. Season well with salt and pepper. Set aside to cool completely.
  3. Mix the Pumpkin Layer (Layer 2): In a bowl, combine sour cream, pumpkin purée, nutmeg, and cayenne (if using). Stir until homogeneous and smooth.
  4. Prepare the Guacamole (Layer 3): Mash avocados and mix immediately with red onion, cilantro, and lime juice. Season generously. Keep the guacamole chunky.
  5. Build Layer 1 (Base): Spread the cooled black bean mixture evenly across the bottom of the 9x13 dish. Press down gently.
  6. Build Layer 2 (Pumpkin): Carefully spoon the pumpkin sour cream mixture over the black beans, gently spreading it to the edges.
  7. Build Layer 3 (Salsa): Gently blot any excess liquid from the salsa and spread it lightly over the pumpkin layer.
  8. Build Layer 4 (Guacamole): Spoon dollops of guacamole over the salsa layer, then spread carefully to minimize mixing.
  9. Build Layer 5 (Cheese): Sprinkle the shredded cheese evenly over the guacamole.
  10. Chill: Cover the dish loosely and refrigerate for at least 1 hour. This sets the layers, preventing them from bleeding when transporting and scooping.
  11. Create the Soil (Layer 6): Just before serving or transport, spread the finely chopped black olives (the 'soil') over the entire dish.
  12. Add Foliage (Layer 7): Scatter the cherry tomato quarters and sprigs of parsley/dill around the edges or in 'clumps' to look like overgrown grass.
  13. Write the Epitaphs: Place the softened cream cheese into a piping bag fitted with a fine tip. Write 'R.I.P.' or spooky names onto the flat side of the sturdiest tortilla chips.
  14. Plant the Tombstones: Stick the decorated tortilla chips upright into the dip, burying them about an inch deep in the 'soil.' You can also pipe simple bone shapes directly onto the olive layer for added macabre flair.