Spooky sesame tortilla chips with pumpkin hummus
4 regular, (4 x 48g tortillas)
1 medium, lightly beaten
2 tbs, black variety
Canned chickpeas, rinsed and drained
1½ cup(s), (265g)
Cooked mashed pumpkin
1 cup(s), (260g)
1 clove(s), peeled, chopped
- Preheat oven to 190°C. Line a baking trap with baking paper.
- Use a bat-shaped cookie cutter to cut bat shapes from tortillas. Place bats onto prepared tray. Lightly brush bats with egg white and sprinkle generously with sesame seeds. Bake for 12-15 minutes, until lightly browned. Transfer to a wire rack to cool.
- Meanwhile, to make hummus, process all ingredients in a large food processor until combined. Season with salt and pepper. Transfer to a small bowl and serve with tortilla chips.