These Vegan Pumpkin Hummus Rice Cakes are the perfect Kids Halloween Snacks because they’re a source of protein, fibre and good fats for filling our kids bellies before trick or treating!
My son is barely old enough to get what Halloween is, and he’s definitely too young to really partake in the full on sweets fest (check out my post on how to deal with Halloween candy here). However, he definitely is getting a costume, and he’s definitely going to partake in some fun Halloween kids snacks like these Jack-o-lantern Vegan Pumpkin Hummus Rice Cakes.
How to Make Jack-o-lantern Vegan Pumpkin Hummus Rice Cakes
This really couldn’t be simpler. I make a quick pumpkin hummus using canned chickpeas and canned pumpkin, yielding an awesome dip that is amazing for veggies (my kid LOVES it). I have a whole post on amazing toddler dips here if your kiddo is a dipper like mine.
Are these kids snacks VEGAN?
Yes! I love pumpkin hummus because it’s a naturally plant-based protein source so it’s great for our kiddos who often are not fond of meat (or for families who choose not to eat it).
Are these Jack-o-lantern Rice Cakes Gluten Free?
Yep! Rice cakes are gluten free, and this pumpkin hummus is as well!
Are these easy Kids Halloween Snacks safe for school?
You bet! There’s no nuts in them so that’s good. Unless you have a kid in your kids class with a sesame allergy, you should be good to go. If you DO have a sesame allergy, you could leave the tahini out.
How long do these Vegan Hummus halloween treats Last?
The pumpkin hummus will last about 5 days in the fridge, and if you assemble the rice cakes the night before, they should be fine in lunches.
Can I Make these Jack-o-lantern Pumpkin Hummus snacks Ahead of Time?
Yes! Make the hummus up to 5 days ahead, and for the prettiest/ neatest and crispiest kids Halloween snacks, I recommend assembling them the day you plan to eat them.
Do you have Any Other Kids Halloween Snacks on the blog?
Of course!! I LOVE Halloween. Check out some of our favourite kids Halloween snacks and treats like:
Vegan Pumpkin Hummus Rice Cakes
- 2 15 oz cans no salt added chickpeas, drained and rinsed
- 15 oz can pumpkin puree
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 2 tbsp tahini
- 2 tsp extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp smoked sweet paprika
- Salt and pepper to taste
- Plain rice cakes
- Celery cut into small stem pieces
- Black olives cut into face shapes
- To a food processor, puree the chickpeas, pumpkin, garlic, tahini, lemon, olive oil, cumin, cinnamon, paprika and salt and pepper, to taste. Set aside.
- Add a few tablespoons of hummus to a rice cake. Top with a piece of celery as the stem, and some black olives cut into eyes, nose and a mouth.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.