Photo of Sesame tortilla bats with pumpkin houmous by WW

Sesame tortilla bats with pumpkin houmous

Points® value
Total Time
30 min
15 min
15 min
Take your Halloween spread up a notch with this adorable and delicious combo of bat shaped tortilla crisps and pumpkin hummus.


Wholemeal tortilla wrap

4 medium

Sesame Seeds

3 tablespoon(s)

Egg white, raw

1 individual


1 clove(s)

Lemon Juice, Fresh

2 tablespoon(s)

Tahini paste (sesame paste)

2 tablespoon(s)

Extra virgin olive oil

1½ tablespoon(s)

Pumpkin puree

225 g

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Ground Cumin

¼ teaspoon(s), level

Ground coriander

¼ teaspoon(s), level


¼ teaspoon(s)

Ground Cinnamon

¼ teaspoon(s), level

Cloves, Whole or Ground

teaspoon(s), level

Vegetable Crudités

4 handful serving


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Using 5cm-wide bat-shaped cookie cutters, stamp out shapes from the wraps. Line a baking tray with parchment pape, then distribute the bats on the tray. Lightly coat all the bats with the egg white, and then sprinkle them generously with sesame seeds. Bake for 12-15 minutes or until crisp. Remove from the oven and transfer to a wire rack to cool.
  2. 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 houmous until smooth, making sure to scrape down the sides as needed. Drizzle in some water if needed to create a smooth consistency. Transfer to a serving bowl and drizzle with the remaining olive oil.


We chose to serve it with vegetables in the classic autumnal colors of orange, purple, and green. They look spectacular with the black sesame seed topped bat crackers and orange hummus, but feel free to swap in any veggies you like.