A savory, tahini-free pumpkin hummus paired with fun DIY tortilla chips!
For the hummus:
1c.garbanzo beans, drained
pepitas, for garnish, if desired
For the tortilla chips:
olive oil cooking spray
your choice of herbs and spices for sprinkling (paprika, cumin, oregano, garlic powder, etc.)
To make the hummus:
Place garlic clove in the bowl of a food processor and run on low briefly to mince. Add all remaining ingredients and process until smooth. Serve garnished with pepitas, if desired.
To make the chips:
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
Using fall-themed cookie cutters, cut shapes out of tortillas. (You can either discard the remaining tortilla scraps or include them for other, funky-shaped chips.) Spray both sides of cutouts lightly with olive oil cooking spray, then sprinkle to taste with herbs and spices. (Or for sweet chips, try sprinkling with cinnamon and sugar.)
Place on prepared baking sheet and bake 7 minutes, then flip chips and bake another 7 minutes. Serve with pumpkin hummus.