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1.
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Preheat your oven to 350 F and grease a rimmed cookie sheet with melted coconut oil, set aside.
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2.
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For the hummus: To remove the skin from the chickpeas: 3.
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Drain the chickpeas and spread them out on a paper towel.
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Gently squeeze each chickpea until the thin, papery skin comes off.
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Repeat with remaining chickpeas.
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4.
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Add the chickpeas, pumpkin , maple syrup, pumpkin pie spice and coconut oil into a small food processor and process until smooth.
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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.
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Mine took a good 5 to 6 minutes of blending.
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5.
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For the chips: Cut the tortilla into 8 triangles and lay the pieces on the prepared cookie sheet.
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Brush with half of the melted coconut oil and then sprinkle with cinnamon and Truvia as desired.
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No need to use an exact measurement, just give a good pinch of Truvia for each chip.
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6.
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Bake for 8 minutes, or until lightly golden.
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Remove pan from oven.
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Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and Truvia.
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Bake for another 7-8 minutes until the tortillas are a deep golden, brown.
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They will not seem crunchy at first.
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But, once the chips cool and the Truvia hardens, you will have nice and crunchy chips!
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7.
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Drizzle the hummus with additional melted coconut oil, if desired, and devour with the chips!
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Note: The chickpeas measurement is after taking the skin off.
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If you measure before, it will be less than the amount that the recipe requires.
