Keto Burrito Tortilla/Pita Chips:

1 pack Untortillas
2 tablespoons extra virgin olive oil OR Chosen Foods Avocado Oil Spray
½ teaspoon fresh ground black pepper
½ teaspoon fresh or dried rosemary (optional)
Sea salt for seasoning

Spicy Pumpkin Hummus:

1 small garlic clove
15-ounce can chickpeas
3/4 cup pumpkin puree
1/2 teaspoon kosher salt
1 1/4 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1 tablespoon olive oil
¼ teaspoon cayenne pepper
Tortilla Chips:
Preheat oven to 400 F degrees
In a small bowl mix olive oil, salt, pepper and additional spices
Cut Untortilas into 8 triangles
Place keto burrito triangles on a baking sheet lined with parchment paper or a silicone mat
Brush both sides with the olive oil mixture.
Bake chips for 5 minutes on each side, until lightly browned
Remove from oven and let cool (this will allow the tortilla chips to get extra crispy and hard enough for dipping).

Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.
Drain and rinse chickpeas. Add chickpeas, pumpkin puree, tahini, salt, cumin, lemon juice, maple syrup and olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine. Stores refrigerated for up to 5 days.