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Easy Fall Harvest Halloween Veggie Tray Pumpkin Patch

halloween veggie tray - featured image
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A playful and healthy Halloween party snack that transforms fresh vegetables into a charming pumpkin patch scene, complete with a roasted red pepper hummus dip. Perfect for fall gatherings and sure to delight both kids and adults.

Ingredients

Scale
  • 1 large orange bell pepper
  • 1 small bunch of celery
  • 1 large cucumber
  • 1 pint cherry tomatoes (red and yellow mix)
  • 1 head of broccoli
  • 1 head of cauliflower
  • 1 bunch of baby carrots (with tops if possible)
  • 1 large red bell pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup roasted red peppers (from a jar, drained)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 clove garlic (or 1/2 teaspoon garlic powder)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Salt and pepper to taste
  • 2–3 tablespoons ice water
  • Fresh rosemary sprigs (optional)
  • Black olives (optional)
  • Pretzel sticks (optional)
  • Pumpkin seeds (pepitas, optional)

Instructions

  1. Make the hummus first: In a food processor, combine the drained chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice, smoked paprika, and cumin. Process until smooth, scraping down the sides as needed. With the motor running, drizzle in the ice water one tablespoon at a time until the hummus is creamy and smooth. Season with salt and pepper. Transfer to a serving bowl, create a swirl on top, drizzle with olive oil, and sprinkle with smoked paprika. Set aside.
  2. Prepare the vegetables: Wash and pat dry all vegetables. Cut broccoli and cauliflower into small florets. Slice cucumber into 1/4-inch rounds. Cut celery stalks into 3-inch pieces. Save a few celery leaves for decoration.
  3. Create the pumpkin patch centerpiece: Cut a small circle around the stem of the orange bell pepper and lift it out, saving the stem piece. Carve a simple jack-o-lantern face (two triangle eyes and a zigzag mouth) into one side. Place the lid back on and insert a small piece of celery into the stem hole to look like a pumpkin stem. Set in the center of the board.
  4. Build the scarecrow (optional): Cut the red bell pepper in half. Use one half as the body. Cut a small slit near the top and insert a pretzel stick for arms. Use two black olive slices for eyes and a small triangle of carrot for the nose. Place off to one side of the board.
  5. Arrange the scene: Place the hummus bowl in the center of the board. Arrange cucumber rounds around it like ground. Place the orange bell pepper pumpkin next to the hummus. Create a fence using celery sticks and pretzel sticks along one edge. Group broccoli florets together like a forest. Scatter cauliflower ‘ghosts’ around. Arrange cherry tomatoes in small clusters. Place baby carrots as if growing out of the cucumber ground. Use rosemary sprigs for bushes and trees.
  6. Add final touches: Sprinkle pumpkin seeds around the board. Cut extra bell pepper pieces into small leaf shapes and tuck near vegetables. Step back and adjust until balanced.

Notes

Prep vegetables and hummus up to 24 hours in advance. Assemble tray no more than 2 hours before serving. Keep vegetables cold and crisp. The hummus benefits from resting at least an hour for flavors to meld. Embrace imperfect carving for a playful look.

Nutrition

Keywords: Halloween veggie tray, fall harvest, pumpkin patch, vegetable platter, roasted red pepper hummus, healthy Halloween snack

Find it online: https://cravemila.com/easy-fall-harvest-halloween-veggie-tray-pumpkin-patch/