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Categories:Viewed: 16 - Published at: 7 years ago
Ingredients
- 1 cup Canned Reduced-sodium Chickpeas, Skin Removed (see Note)
- 3/4 cups Canned Pumpkin
- 1/4 cups Maple Syrup
- 2 teaspoons Pumpkin Pie Spice
- 2 teaspoons Coconut Oil, Melted + Additional For Drizzling, If Desired.
- 1 Whole Wheat Tortilla
- 1/2 Tablespoons Coconut Oil, Melted
- Truvia, For Sprinkling
- Cinnamon, For Sprinkling
Method
- 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.
