Hosting a Halloween party this year? Wow your guests with our super-simple, scarily good snacks for a stunning Halloween grazing board.
Whether you’re throwing a big spooky bash or hosting a low-key film fest for a few good friends, Halloween is a brilliant chance to get creative. Think costumes, decorations and – our favourite part! – a selection of easy, shockingly delicious snacks.
From ghoulish purple eggs to spooky spiced olives, our simple Halloween party food ideas look as good as they taste. Feel free to mix and match your favourites to make an impressive Halloween grazing board – we’ve gone for a black base, but Jamie’s All-Rounder Board would also work a treat (no tricks here!). Now, don’t forget the costume…
Halloween houmous
Embrace the season’s bounty with a Halloween twist on the hero dip, houmous. Roast pumpkin until it’s soft and nutty, then blitz it up with a few store-cupboard essentials to make this vibrant orange dip that’ll brighten up any Halloween grazing board (leftover pumpkin can also be whizzed up after the big day).
This would work brilliantly with butternut squash, too – simply chop it into 2cm chunks before roasting. Make sure to reserve a few nice chunks of roasted squash for garnish, then dust with smoked paprika and serve with a good wodge of flatbread.
And don’t be tempted to throw the pumpkin or squash seeds away – they’re just waiting to be turned into a delicious crunchy snack!
Purple pickled devilled eggs
There’s a lot of fun to be had with devilled eggs, all year round, but Halloween is a great opportunity to really put the ‘devil’ in them. We’re talking shocking purple eggs with a kick of chilli and a punchy filling. These eye-popping Halloween snacks are guaranteed to jazz up any party, and they’re super-easy to make, too – win-win.
Makes 12
Total time: 30 minutes, plus marinating
Method
- Hard-boil 6 free-range eggs in a pan of boiling salted water for 10 minutes, then refresh under cold water until cool enough to handle. Peel and set aside.
- Pour the vinegar from 1 large jar of pickled beetroot into a bowl (save the beets for another time), slice and add 1 fresh red chilli along with the eggs, then marinate in the fridge for 4–12 hours – the longer you leave them, the darker they’ll be!
- Halve the eggs lengthways, then mash the yolks in a bowl with 1 tablespoon of Greek yoghurt, 1 teaspoon of mustard and 1 teaspoon of hot sauce or Worcestershire sauce. Season to perfection.
- Spoon or pipe the mixture into the egg whites, then finely chop and scatter over 1 bunch of fresh chives (20g), to finish. Devilishly good!
‘Oooo’zy baked Camembert & roasted grapes
If you’ve never roasted grapes before, this is your cue to start. Load up on the black or red variety for ultimate creepy impact, roast to perfection, then team with baked Camembert and a sprinkling of bright-red chilli. Whip up some spooky snake straws or tear ‘n’ share rosemary rolls for incredible scooping and dipping, if you like.
Serves 8
Total time: 30 minutes
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Arrange 2 bunches of grapes (1kg) on a large baking tray, drizzle with 1 tablespoon of olive oil and season to perfection. Pop them in the oven to get going for 10 minutes.
- Unwrap 1 x 250g Camembert cheese and remove it from its box. Carefully cut the rind off the top of the cheese, leaving a 1cm rim around the edge.
- Finely slice 1 fresh red chilli, peel and finely slice 2 cloves of garlic and strip the leaves from 2 sprigs of fresh rosemary. Toss them in a little oil and pile on top of the cheese.
- When the time’s up on the grapes, remove from the oven and nestle the Camembert in amongst them. Return the tray to the oven for 15 minutes, or until the cheese is golden and bubbling and the grapes are bursting.
- Carefully slide the cheese and grapes onto a nice serving platter and serve with plenty of crusty bread for scooping.
Spooky spicy olives
Take your olives to the next level in just a few minutes with this spicy, blood-red bowlful. The fiery sauce is a real game-changer, and it looks great, too! Olive bobbing, anyone?
Serves 8
Total time: 5 minutes
Method
- Halve and deseed 1 fresh red chilli, peel 1 small clove of garlic and place in a blender with 150g ripe tomatoes, 2 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar. Blitz until smooth, then season to perfection.
- Drain 1 x 340g jar of pitted green olives. Pour the red sauce into a small bowl, then add the olives. Finish with a drizzle of olive oil, and slice and scatter over a little more chilli, if you can handle it!
Freaky flatbreads
Super simple and quick, homemade flatbreads are an easy way to step up your party-food game. Halloweenify them with a sprinkling of nigella seeds (lightly press ½ a teaspoon into the surface on both sides before cooking), or go even more ghoulish with these vibrant green flatbreads.
Melon & prosciutto skewers
Finish off your Halloween grazing board in style with these fun fruity skewers. Slice up a melon (striking orange Cantaloupe works well), cut it crosswise into cubes, then skewer up the cubes with scrunched-up prosciutto. A blue-veined cheese like Stilton or Stichelton will add a nice creepy contrast.
Want more Halloween party food ideas? Finish off your spread with one of our favourite Halloween cakes.
