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Healthy Halloween Veggie Tray with Pumpkin Hummus Easy Recipe

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A festive and healthy Halloween veggie tray featuring creamy pumpkin hummus made with canned pumpkin for ease and consistency. Perfect for parties, this quick and easy recipe comes together in under 20 minutes and is a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup tahini, well stirred
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 clove garlic, roughly chopped (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt (adjust to taste)
  • 2–3 tablespoons ice water (for thinning, if needed)
  • 1 large English cucumber, sliced into rounds
  • 2 large carrots, peeled and cut into finger-sized sticks
  • 1 red bell pepper, sliced into wide strips
  • 1 cup cherry tomatoes, halved
  • 1 cup snap peas or sugar snap peas
  • 1/2 cup black olives, pitted
  • 1 small head of broccoli, cut into small florets
  • 1–2 celery stalks, cut into sticks (optional)
  • 1 tablespoon pumpkin seeds (pepitas), toasted
  • 1 tablespoon fresh parsley, chopped
  • Pinch of smoked paprika

Instructions

  1. Drain and rinse chickpeas. Rub them between your hands under running water to remove the skins for creamier hummus.
  2. Add chickpeas, pumpkin puree, tahini, lemon juice, olive oil, garlic, cinnamon, smoked paprika, cumin, and salt to a food processor.
  3. Blend on high for 30 seconds. Stop and scrape down the sides.
  4. Blend again for another 30-45 seconds until thick and slightly grainy.
  5. With the processor running, drizzle in 2 tablespoons of ice water through the feed tube. Add another tablespoon if too thick.
  6. Taste and adjust seasoning with more salt or lemon juice as needed.
  7. Transfer hummus to a serving bowl. Create swirls on top with a spatula.
  8. Drizzle with olive oil, sprinkle with pumpkin seeds, parsley, and a dusting of smoked paprika.
  9. Wash all vegetables thoroughly and pat dry.
  10. Slice cucumber into 1/4-inch rounds. For ‘eyeballs’, make a small indent in each slice and place half an olive in the center.
  11. Peel carrots and cut into 3-inch sticks, about 1/2-inch thick.
  12. Cut bell pepper into wide strips about 2 inches long.
  13. Halve cherry tomatoes.
  14. Trim ends of snap peas.
  15. Cut broccoli into small, uniform florets.
  16. Place the bowl of pumpkin hummus in the center of a large serving platter.
  17. Arrange veggies around the bowl in clusters: cucumber ‘eyeballs’, carrot fingers, bell pepper teeth, cherry tomatoes, snap peas, and broccoli.
  18. Scatter extra pumpkin seeds around the board.
  19. Serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours. Add hummus garnish just before serving if refrigerated.

Notes

For best results, use room temperature ingredients. The hummus can be made up to 3 days ahead and actually tastes better on day two. Prep veggies the night before and assemble the tray no more than 4 hours before serving. If you don’t have a food processor, mash chickpeas by hand with a fork and whisk everything together for a chunkier texture.

Nutrition

Keywords: Halloween, veggie tray, pumpkin hummus, healthy snack, party appetizer, fall recipe, vegetarian, gluten-free

Find it online: https://noshbelle.com/healthy-halloween-veggie-tray-with-pumpkin-hummus-easy-recipe/