Pumpkin Hummus With Pumpkin Tortilla Chips
The perfect seasonal dip and chips!
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Ingredients
HUMMUS
- 1 can 15-ounces of chickpeas (garbanzo beans)
- 1/2 cup unsweetened pumpkin puree
- 1/2 fresh lemon juiced
- 2 tablespoons of olive oil
- 1 garlic clove
- A pinch of sea salt
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of onion powder
TORTILLA CHIPS
- Organic corn tortillas
- coconut oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit
- Place all ingredients hummus ingredients into food processor and blend until creamy
- Meanwhile, using a pumpkin shaped cookie cutter cut out pumpkin shapes in tortillas
- Place on a baking sheet and drizzle with coconut oil and a sprinkling of sea salt
- Bake tortilla chips in the oven for approximately 5 minutes (careful they can burn easily!)
- Enjoy!
Notes
Choose Organic Ingredients When Possible
Servings: 0