Spooky Sesame Tortilla Chips with Pumpkin Hummus and Veggies
Whole wheat tortilla(s)
3 tbsp(s), black
1 egg white(s), beaten
1 clove(s), large, peeled and chopped
Fresh lemon juice
Tahini sesame butter
1½ tbsp(s), divided
Canned drained chickpeas
1½ cup(s), (from 14-ounce can, rinsed)
Uncooked baby carrots
10 item(s), peeled
Persian (mini) cucumber
Sweet mini baby bell pepper(s)
- Preheat oven to 375°F.
- Using a bat shaped cookie cutter, cut the tortillas into bat shapes. Place the bats on a parchment lined baking sheet. Using a pastry brush, lightly coat all the bats with the egg white, and then sprinkle them generously with sesame seeds. Bake until the bats are lightly browned, about 12-15 minutes. Remove the pan from the oven, and transfer it to a rack to cool.
- Meanwhile, in a food processor, pulse the garlic, lemon juice, tahini, 1 tbsp olive oil, and salt to create a paste. Add the pumpkin puree, chickpeas, cumin, turmeric, coriander, cinnamon, and cloves, and process the hummus until smooth, making sure to scrape down the sides as needed. Drizzle in water to create a smooth consistency. Transfer the hummus to a serving bowl and drizzle it with the remaining olive oil.
- Arrange the sesame tortilla bats and vegetables around the pumpkin hummus and serve.
- Serving size: about 1/4 cup hummus, 4 bat chips and 1/8 of the vegetables.