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Vegan Pumpkin Hummus Rice Cakes

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!
Course Snack
Cuisine American
Keyword vegan, snack, toddler recipes, pumpkin, hummus
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 rice cakes
Calories 54kcal
Author Abbey Sharp


  • 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.


Calories: 54kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8303IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg