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Pumpkin Hummus + Fall Tortilla Chips

A savory, tahini-free pumpkin hummus paired with fun DIY tortilla chips!
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Servings: 6


For the hummus:

  • 1 large clove garlic
  • 1 c. pumpkin puree
  • 1 c. garbanzo beans, drained
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. cumin
  • 1/8 tsp. paprika
  • 1/8 tsp. cinnamon
  • 1 Tbsp. olive oil
  • pepitas, for garnish, if desired

For the tortilla chips:

  • 12-18 6-inch corn tortillas
  • olive oil cooking spray
  • your choice of herbs and spices for sprinkling (paprika, cumin, oregano, garlic powder, etc.)


To make the hummus:

  • Place garlic clove in the bowl of a food processor and run on low briefly to mince. Add all remaining ingredients and process until smooth. Serve garnished with pepitas, if desired.

To make the chips:

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
  • Using fall-themed cookie cutters, cut shapes out of tortillas. (You can either discard the remaining tortilla scraps or include them for other, funky-shaped chips.) Spray both sides of cutouts lightly with olive oil cooking spray, then sprinkle to taste with herbs and spices. (Or for sweet chips, try sprinkling with cinnamon and sugar.)
  • Place on prepared baking sheet and bake 7 minutes, then flip chips and bake another 7 minutes. Serve with pumpkin hummus.


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