Pumpkin Pie Hummus
1 15-ounce can pumpkin puree
2 15-ounce cans chickpeas (take skins off, if any)
1/8 cup maple syrup
1/8 cup olive oil or Coconut oil
Dash fresh nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
Puree all ingredients in food processor until smooth. Transfer to serving bowl.
Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with 1/2 of the melted coconut oil and then sprinkle with cinnamon and sugar. No need to use an exact measurement, just give a good pinch of sugar for each chip. Bake for 8 mins, or until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and sugar. 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 sugar hardens, you will nice and crunchy chips! Serve with: Cinnamon tortilla chips or cinnamon graham crackers.
Till next time.........