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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
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 rice cakes
Calories 54kcal


  • 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