Smoky Tortilla Chips with Pumpkin Hummus

Smoky Tortilla Chips with Pumpkin Hummus

Total Time:
25 mins
Prep Time:
15 mins
Cook Time:
10 mins
12 servings
Dish Size:
1 Quart
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October 10, 2013
Tara’s Tidbits®

Make cute, easy spider garnishes for the hummus by slicing 2-3 whole pitted black olives in half. Use one rounded half for each spider body. Then cut a few more halves into thin slices, and arrange 6 pieces, 3 on each side of the body, to create the spider legs. 

Whether you’re inviting friends and neighbors over for a Halloween get-together, or just want something fun to serve hungry ghosts and goblins, Smoky Tortilla Chips with Pumpkin Hummus is a yummy snack that won’t scare anyone away ;)


Smoky Tortilla Chips:
  • 8 burrito size flour tortillas
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon smoked paprika or chili powder
  • 2 (15.5-ounce) cans chickpeas, drained and rinsed
  • ¾ cup pureed pumpkin
  • ¼ cup water
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 small cloves garlic
  • 2 tablespoons sesame seeds, or 1 tablespoon tahini
  • 1 teaspoon salt
  • 4-5 whole pitted black olives, for “spider” garnish


  1. Preheat oven to 400 degrees. Cut out pieces of tortilla using 3- to 4-inch Halloween-shaped cookie cutters. Arrange cutouts in a single layer on temp-tations® Lid-Its® or baking sheets. Use a pastry brush to paint oil on each cutout. Mix salt, pepper and paprika in a small temp-tations® bowl and sprinkle on the cutouts. Bake until crisp, about 10 minutes.
  2. Place hummus ingredients in a food processor or blender and process until smooth.
  3. Transfer the hummus to a temp-tations® 1-quart bowl or dish and serve alongside the Halloween chips on a temp-tations® platter or Lid-It®.
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