Sesame tortilla bats with pumpkin houmous
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Take your Halloween spread up a notch with this adorable and delicious combo of bat shaped tortilla crisps and pumpkin hummus.
Ingredients
Wholemeal tortilla wrap
4 medium
Sesame Seeds
3 tablespoon(s)
Egg white, raw
1 individual
Garlic
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
Turmeric
¼ teaspoon(s)
Ground Cinnamon
¼ teaspoon(s), level
Cloves, Whole or Ground
⅛ teaspoon(s), level
Vegetable Crudités
4 handful serving
Instructions
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.
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