Pumpkin Hummus with Black Tortilla Chips Recipe

This Pumpkin Hummus with Black Tortilla Chips is a fun and festive twist on traditional hummus. Blending chickpeas with pumpkin puree, tahini, garlic, lemon juice, and warm spices like cumin and paprika creates a creamy and flavorful dip. The pumpkin adds a subtle sweetness that pairs perfectly with the nutty tahini. When served with black tortilla chips, it becomes a bold and spooky Halloween appetizer that’s as tasty as it is eye-catching. It’s a healthy, crowd-pleasing option for parties, balancing indulgent Halloween sweets with something savory and wholesome.

Pumpkin Hummus with Black Tortilla Chips Recipe

Pumpkin Hummus with Black Tortilla Chips is a creamy, savory dip with warm spices, paired with spooky dark chips for Halloween flair.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 8

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup pumpkin puree
• ¼ cup tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• Black tortilla chips for serving

Method

 

1. Add chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic, cumin, and paprika to a food processor.
2. Blend until smooth and creamy.
3. Taste and season with salt and pepper as needed.
4. Transfer to a serving bowl.
5. Drizzle with extra olive oil and a sprinkle of paprika if desired.
6. Serve with black tortilla chips.

Notes

• Add cayenne pepper for a spicy kick.
• Garnish with roasted pumpkin seeds for extra crunch.
• Store in an airtight container in the fridge for up to 4 days.