Our third year of daily posts has begun! And for our first Potluck Sunday, we’ve got an easy crowd pleaser that’s perfect for any fall gathering!

Pumpkin Hummus Ingredients
- 1 14 oz can of chickpeas (or garbanzo beans)
- ⅔ cup pumpkin puree
- 2 tbsp tahini
- 1 clove garlic
- 1 lemon, juiced
- 1 ½ tbsp extra virgin olive oil (plus a drizzle for garnish)
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp paprika (plus a sprinkle for garnish)
- Roasted Pepitas
Spiced Tortilla Chips Ingredients
- Flour tortillas
- Olive oil
- Salt
- Ground cinnamon
- Paprika
Additional Tools
- Food processor
- Grater or zester
- Juicer
- Pizza cutter
Instructions
- Start by draining and rinsing the chickpeas. Juice the lemon and grate the garlic, setting both aside for later.
- Place the chickpeas and ¾ tbsp olive oil into a food processor and pulse a few times to break them up.
- Add the remaining ingredients into the food processor. Puree the hummus until everything is combined and the texture is smooth. If the hummus is too thick, add a drizzle of olive oil or water until smooth.
- To make spiced tortilla chips, brush a light coat of olive oil on each side of a stack of flour tortillas. Stack and cut into eighths.
- Place the tortilla cutouts in a single layer on lined baking sheets and season with salt and pinches of cinnamon and paprika.
- Bake the chips for 12 to 15 minutes at 350°F until golden brown.
- Remove from heat and shake off any excess seasoning. Allow chips to fully cool before serving.
- Transfer hummus to a bowl and garnish with roasted pepitas and a drizzle of olive oil. Serve chilled and refrigerate any leftovers.

Did you know that chickpeas and garbanzo beans are the same thing? Because they are – and before making this hummus, I had no idea! The more you know, right? Anyway! Last Halloween night, my mom brought this pumpkin hummus for everyone to snack on and it was a huge hit! So much so that I asked for the recipe soon after and penciled it in for Year Three.
One of the great things about this recipe is how truly simple it is to make! Factoring in the time it takes to prepare the ingredients, it’s ready to eat in a matter of minutes. I’ve had (and personally didn’t care for) other variations of pumpkin hummus that skew to the sweeter side, but this one in particular finds a perfect balance between the spicy and sweet. And of course, you can garnish with whatever you like, but I prefer a drizzle of olive oil with a light sprinkle of paprika and toasted pepitas (which are pumpkin seeds, if you didn’t know).

And when it comes to deciding what to serve with this pumpkin hummus, you can’t go wrong with your choice of pita, veggie sticks, or crackers. But if you really want to up your Halloween potluck game, these spiced tortilla chips are just as easy to make as the hummus and you can control the level of spice to taste!
So if you’re looking for a crowd pleasing chip ‘n dip to bring to your next potluck, look no further than this pumpkin hummus and spiced tortilla chip duo! The easy prep won’t keep you tied up in the kitchen and the punch of flavors will have people talking long after the party ends. Just be sure to have a backup bowl ready, because you’re sure to need it! Bone appétit!











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