• 1/2 teaspoon baking powder
• 1/4 cup finely chopped basil
• 1 (15oz) can organic chickpeas, drained + rinsed
• 1 tablespoon coconut oil, softened or melted
• 1/2 teaspoon garlic powder
• 1 teaspoon garlic powder
• 1/4 cup Sabra Pizza Hummus
• 2 tablespoons Sabra Pizza Hummus
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 3/4 cup quinoa, uncooked
• 1/2 cup garlic roasted chickpeas
• 1/2 teaspoon salt
• Salt + pepper to taste
• 2 tablespoons water

Soak uncooked quinoa for 6-8 hours (or for 2 hours in hot water).Preheat oven to 425 degrees F. Line a 12-cup muffin tin with strips of parchment paper and drizzle 1/4 teaspoon of oil in the center. Spread around with your finger until evenly coated and set pan aside.Thoroughly rinse quinoa, then add to a blender. Add remaining crust ingredients and blend on high until smooth and creamy. It should resemble a thick pancake batter.Pour 1 tablespoon of batter into each prepared muffin tin and bake for 10 minutes. Remove pan, flip crusts onto a baking sheet and return to oven baking for another 10 minutes until browned and edges are crispy.Remove baking sheet from oven and top each pizza round with 2 teaspoons of hummus, a sprinkle of basil and a few crispy chickpeas. Garnish with pepper flakes, salt and pepper (totally optional of course) and serve immediately! If you're taking these to a party, simply reheat for 10 minutes in the oven on 250F.FOR THE CHICKPEAS: Place chickpeas on a baking sheet rub with coconut oil. Remove any skins that come off on the pan. Sprinkle with garlic powder, salt and pepper and stir to combine . Bake the chickpeas at 375F for 30 - 45 minutes until crispy. Stir them around a few times so as not to burn. If you have the time, turn the oven off and allow chickpeas to sit for 1 - 2 hours until completely crispy. Store in an airtight container.