Pumpkin Hummus with Baked Tortilla Chips
The earthy allure of hummus gets a slight sweetening with the addition of pumpkin.
- 25 min.
- 15 min.
- For tortilla chips, preheat oven to 350°F. Lightly coat a large baking sheet with cooking spray; set aside. Lightly coat both sides of each tortilla with cooking spray. Cut each tortilla into eight wedges. Arrange wedges in a single layer on baking sheet. Bake for 12 to 15 minutes or until crisp and light brown. Cool on a wire rack.*
- For hummus, place chickpeas, pumpkin, lemon juice, olive oil, cumin and salt in a food processor. Cover and process until smooth. Cover and chill overnight before serving. Store in the refrigerator for up to 3 days. Garnish with pepitas before serving.
*For an alterative, sprinkle coarsely chopped pepitas on tortilla chips before baking.
Nutrition Facts per serving: 80 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 192 mg sodium, 12 g carbohydrates, 2 g fiber, 0 g sugar, 3 g protein.
Daily Values: 0% vitamin A, 1% vitamin C, 32% calcium, 1% iron.