Haunted Hummus and Pita Chips

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Here’s a final spooky recipe to thrill your kids this Halloween! This was the last recipe in Travis’s Spooky Kitchen kit from Raddish Kids. He was less interested in the cooking for this one, but did enjoy the eating, especially when I called it Vampire Dip instead!


For the pita chips:

  • 3 large pitas
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

For the black hummus:

  • 1 (15-ounce) can black beans
  • 1 garlic clove
  • 1 lemon
  • 1/4 cup tahini
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  1. To prepare the chips, cut each pita into 8 wedges. Transfer to a bowl. Drizzle with 1/4 cup olive oil and sprinkle with 1/2 teaspoon salt, mixing well with your hands.
  2. Arrange the pita wedges in a single layer on a parchment-lined baking sheet (use two sheets, if needed). Bake at 375 degrees F for 12 minutes.
  3. Meanwhile, prepare the hummus: drain the black beans in a colander and transfer to a blender.
  4. Smash and peel the garlic clove; add to the blender.
  5. Cut the lemon in half and squeeze over a bowl. Add 2 tablespoons juice to the blender.
  6. Add the tahini, 3 tablespoons olive oil, water, cumin, and 1/2 teaspoon salt; blend until creamy.
  7. Scoop the hummus into a serving dish and arrange the pita chips around it.

Travis loved the spooky madlibs we put together as he snacked, a great mini lesson on parts of speech with a silly Halloween dinner party as the result.

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You can also read facts about hummus on the recipe card, and solve a Spooky Word Ladder if your kids are readers. Happy haunting!

Hummus for Babies


This mild hummus is just right for toddlers and babies. Because you can control the amount of salt, it’s preferable to store-bought hummus.


  • 1 (15-ounce) drained and rinsed can garbanzo beans
  • 3 tablespoons olive oil
  • 2 teaspoons fresh-squeezed lemon juice
  • 1/4 teaspoon cumin
  • 1 garlic clove
  • 1/8 teaspoon salt
  1. Combine the ingredients in a food processor and process until smooth.

Red Lentil and Rice Hummus

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This recipe features the same tahini sauce that I used a while back in a rice and lentil bowl. Make a big batch of the sauce now, and reserve the rest for a lentil bowl supper tomorrow night!


  • 1/2 cup tahini
  • 2 minced garlic cloves
  • 1/2 cup fresh-squeezed lemon juice, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup cooked red lentils
  • 1/2 cup cooked white rice
  1. In a food processor, combine the tahini, garlic, 1/4 cup lemon juice, cumin, and salt. Transfer 1/2 cup of the tahini mixture to a blender; reserve the remaining tahini sauce for another use.
  2. Add the red lentils, rice, and remaining 1/4 cup lemon juice to the blender with the tahini mixture, and process until smooth.

Try serving this with crackers or veggies – we particularly like this one with bell pepper strips! It also makes a great sandwich spread.

Note: Looking for another way to use up that leftover tahini sauce? Try this easy lunch idea: Spread a little sauce on a whole wheat tortilla. Place a little bit of cooked rice and cooked red lentils in the center of the tortilla, then top with mixed greens to taste. Roll up to serve.

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Hummus Four Ways

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My son loves hummus. A classic recipe is always a hit, but it’s also easy to add a few extra ingredients to introduce your child to new tastes. Start with the basic hummus recipe below, (thanks High Five magazine!), and then test out the variations with your sous-chef. Kids can help with most of the steps, including squeezing the lemon and pouring in other ingredients.

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  • 1 lemon
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 1/4 cup water
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  1. Cut the lemon in half and squeeze the juice into a food processor.
  2. Add the remaining ingredients to the food processor and process until smooth and creamy.

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Olive Hummus variation: Count out 15 pitted kalamata olives and add them to the food processor before blending.

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Travis loved helping count along, and ate a few along the way!

Pesto Hummus variation: Stir in 4 tablespoons homemade or jarred vegan pesto.

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Spinach Hummus variation: Add 1/2 cup baby spinach to the food processor before blending.

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If you have access to a good vegan feta, either store-bought or homemade), stir in 2 tablespoons of that as well.

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Which was your favorite? Please share in the comments below!

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