It tastes like your eating pumpkin pie, but it's healthy!
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| After rinsing the chickpeas, let them dry off, then rub them with paper towel to get the skins off |
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| Combine the chickpeas, pumpkin, spices, maple syrup and melted coconut oil in a food processor |
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| I used a cookie cutter to cut out bat shapes, then a pizza cutter to make the others |
Ingredients
Hummus
1 can of chickpeas (rinsed, drained, and de-skinned)
1/4 cup of maple syrup
2 tsp of pumpkin spice
3/4-1 cup of canned pumpkin (I tend to add closer to a cup)
2 tsp of coconut oil (melted)
Cinnamon Tortilla Crackers
Whole wheat tortillas
Coconut oil (melted)
Cinnamon
Sugar or Truvia
Directions
Preheat the oven to 350 degrees.
Rinse the chickpeas, let them dry in a strainer or on some paper towel. Rub the chickpeas with another sheet of paper towel in order to get the skins off. I think this is a gross job and its very time consuming, but do it anyways.
Next, combine all the ingredients in a food processor. It can take a while before the hummus becomes smooth, so don't worry if it takes 6+ minutes of pulsing or full blending.
To make the crackers spray a cookie sheet with cooking spray. Take the tortillas and either use a fun cookie cutter to cut out the shapes or use a pizza cutter to quickly make them into triangles. Brush the melted coconut oil on the tortillas, sprinkle with sugar or Truvia and cinnamon. Place on the cookie sheet and let them bake for 5-6 minutes. Then flip them over, brush with more coconut oil, cinnamon, and sugar and bake for another 5-6 minutes. Watch them carefully to ensure they don't burn.
That's it that's all! Serve them up, it will go quickly.
Happy Thanksgiving!
Directions
Preheat the oven to 350 degrees.
Rinse the chickpeas, let them dry in a strainer or on some paper towel. Rub the chickpeas with another sheet of paper towel in order to get the skins off. I think this is a gross job and its very time consuming, but do it anyways.
Next, combine all the ingredients in a food processor. It can take a while before the hummus becomes smooth, so don't worry if it takes 6+ minutes of pulsing or full blending.
To make the crackers spray a cookie sheet with cooking spray. Take the tortillas and either use a fun cookie cutter to cut out the shapes or use a pizza cutter to quickly make them into triangles. Brush the melted coconut oil on the tortillas, sprinkle with sugar or Truvia and cinnamon. Place on the cookie sheet and let them bake for 5-6 minutes. Then flip them over, brush with more coconut oil, cinnamon, and sugar and bake for another 5-6 minutes. Watch them carefully to ensure they don't burn.
That's it that's all! Serve them up, it will go quickly.
Happy Thanksgiving!
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