INGREDIENTS For the hummus: 1 Cup Reduced-sodium Chickpeas, de-skinned (180g)* ¾ Cup Canned pumpkin ¼ Cup Maple syrup 2 tsp Pumpkin pie spice 2 tsp Coconut oil, melted + additional for drizzling, if desired. For the chips: 1 Whole wheat tortilla ½ Tbsp Coconut oil, melted Truvia, for sprinkling Cinnamon, for sprinkling INSTRUCTIONS Preheat your oven to 350 degrees and rub a cookie sheet with melted coconut oil, set aside. To de-skin the chickpeas: 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 Add the chickpeas, pumpkin , maple syrup, pumpkin pie spice and 2 tsps of 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. Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with ½ of the melted coconut oil and then sprinkle with cinnamon and Truvia. No need to use an exact measurement, just give a good pinch of Truvia for each chip. Bake for 8 mins, or until lightly golden. 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, as the Truvia will melt. But, once the chips cool and Truvia hardens, you will nice and crunchy chips! Drizzle the hummus with additional melted coconut oil, if desired, and DEVOUR with the chips!