Ingredients:

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
Directions:
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).

Hummus:
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.