• 4 medium whole-wheat tortillas
• 3 tbsp sesame seeds, black
• 1 egg white, beaten
• 1 garlic clove, peeled and chopped
• 2 tbsp fresh lemon juice
• 2 tbsp tahini sesame butter
• 1½ tbsp olive oil, divided
• 1 tsp table salt
• 1 cup pumpkin puree
• 1½ cup canned chickpeas, (from 14-ounce can, rinsed and drained)
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp ground cinnamon
• ⅛ tsp ground cloves
• 2 tbsp water
• 10 uncooked baby carrots, peeled
• 4 large fresh radishes
• 4 Persian (mini) cucumber
• 8 sweet mini baby bell peppers

1. Preheat oven to 375°F.
2. 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.
3. 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.
4. Arrange the sesame tortilla bats and vegetables around the pumpkin hummus and serve.
5. Serving Size: about 1/4 cup pumpkin hummus, 4 Spooky Sesame Tortilla bat chips and 1/8 of the vegetables.