Description
Have your hummus for dessert or snacks with this healthy, sweet spin! So easy!
Ingredients
- FOR THE HUMMUS:
- 1 cup Canned Reduced-sodium Chickpeas, Skin Removed (see Note)
- ¾ cups Canned Pumpkin
- ¼ cups Maple Syrup
- 2 teaspoons Pumpkin Pie Spice
- 2 teaspoons Coconut Oil, Melted + Additional For Drizzling, If Desired.
- FOR THE CHIPS:
- 1 Whole Wheat Tortilla
- ½ Tablespoons Coconut Oil, Melted
- Truvia, For Sprinkling
- Cinnamon, For Sprinkling
Preparation
1. Preheat your oven to 350 F and grease a rimmed cookie sheet with melted coconut oil, set aside.
2. For the hummus: To remove the skin from the chickpeas:
3. Drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpea until the thin, papery skin comes off. Repeat with remaining chickpeas.
4. Add the chickpeas, pumpkin , maple syrup, pumpkin pie spice and coconut oil into a small food processor and process until smooth. You may need to stop the processor and scrape down the sides every so often to get everything smooth and mixed, depending on how strong your processor is. Mine took a good 5 to 6 minutes of blending.
5. For the chips: Cut the tortilla into 8 triangles and lay the pieces on the prepared cookie sheet. Brush with half of the melted coconut oil and then sprinkle with cinnamon and Truvia as desired. No need to use an exact measurement, just give a good pinch of Truvia for each chip.
6. Bake for 8 minutes, or until lightly golden. Remove pan from oven. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and Truvia. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first. But, once the chips cool and the Truvia hardens, you will have nice and crunchy chips!
7. Drizzle the hummus with additional melted coconut oil, if desired, and devour with the chips!
Note: The chickpeas measurement is after taking the skin off. If you measure before, it will be less than the amount that the recipe requires.
