Pumpkin Hummus + Fall Tortilla Chips

I realize Halloween is over, but can you handle one more pumpkin recipe? I know I can, but then again, I could eat pumpkin pie every day whole year round. For others less out of their gourd for gourds, now that it’s November, pumpkin fatigue may have set in. Understandable. But I hope you’ll make an exception for this Pumpkin Hummus recipe, because not only is it easy, unique, and tasty, it’s also super fun to make with DIY fall-shaped tortilla chips.

Aren’t they cute?

When it comes to making hummus, the main thing that usually stands in my way is that I suffer from what I think of as Tahini Block. As in, I really, really don’t want to spend eleven bucks on a jar of ground sesame seeds ¬†when all I’ll use is a couple of tablespoons at the most. Therefore, I generally refrain from homemade hummus unless I can use a tahini-free recipe. This one fits that description! Though tahini adds a signature flavor, as a general rule hummus is extremely adaptable. As long as it starts with beans and ends up with a nice consistency, I say you’re safe to call it authentic even if no tahini is involved.

Now let’s talk tortilla. DIY fall shaped tortilla chips, to be exact. Of course you could buy tortilla chips at the store–I mean, who really¬†needs to make their own chips?–but once you’ve cut your own shapes with delightful fall-themed cookie cutters, there’s no going back. Pumpkin and leaf-shaped dippers add a whole extra layer of seasonal character alongside this pumpkin hummus.

So for your next play date, Thanksgiving potluck, or Tahini Avoiders Anonymous meeting, give this fun combination a try!

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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