I saw this recipe from FoodFaithFitness on Pinterest and thought to myself “it sounds easy.” Because that’s what I need – easy. I am considered the chief “stirrer” in my family. I am rarely left alone to cook or bake. In fact, I sliced my finger open on the lid of the canned pumpkin while making this recipe. Good thing we had a “Hello Kitty” band aid sitting nearby.
Although cooking and baking are not my strong suits, I would like to get better at both. I’ve learned from my parents that it’s never too late to try. (They are in their 60’s and my dad currently has invisalign to straighten his teeth and my mom is taking singing lessons.) So, I am going to start sharing recipes every so often on the blog. And, you can bet that they will be 1) easy and 2) appropriate for all ages (including my foodie husband and my 3 and 1 year old daughters).
I almost stopped this recipe before I started because the second step (after the first easy step of turning on the oven) was to peel all of the skins off of the chickpeas. I mean, really? That seemed like a lot of work for me, the chief stirrer. Luckily, my sitter Christen volunteered to help. And, I couldn’t help but take a shot of her really amazing nails.
See what I mean?
The pumpkin hummus called for just a few simple ingredients to be blended together in a food processor (a blender would have worked just fine). No cooking, no stirring. Jut quick, delicious results. PER-fect. The chips took a bit longer because they needed to be baked, but I figured we could wait 15 minutes.
Do your pans look like this? I wish I could tell you it is because I bake a lot…
Everything came out delicious and we had to bake a second round of chips (mostly for my 1-year old who seems to have the appetite of a professional athlete). I used Whole Wheat tortillas, but I think they would have tasted better with flour tortillas, so I’ve shared a different recipe below.
I bet you could dip apple slices in the hummus as well for a tasty treat. It would be perfect for a play date or casual appetizer.
PUMPKIN HUMMUS
Adapted from FoodFaithFitness
- 1 Cup Reduced-sodium Chickpeas, de-skinned
- ¾ Cup Canned pumpkin
- ¼ Cup Maple syrup
- 2 tsp Pumpkin pie spice
- 2 tsp Coconut oil, melted + additional for drizzling, if desired.
- 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 or blender and process until smooth.
CINNAMON CHIPS
Adapted from AllRecipes
INGREDIENTS:
- Several 10 inch flour tortillas
- Baking oil (or butter flavored vegetable spray)
- Ground cinnamon
- Sugar substitute (if wanting extra sweetness)
INSTRUCTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat one side of each flour tortilla with oil or butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon and sugar mixture.
- Bake in the preheated oven 6-7 minutes. Flip over and bake for 3-4 additional minutes.Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with hummus.