Halloween recipe: Pumpkin cauldron hummus with flaky fingernails & crunchy bat dippers

Preheat oven to 180°C. Line an oven tray with baking paper.

Cut a 2cm piece from top of the butternut pumpkin for a lid. Cut a 10cm slice from base. Scoop out seeds to create a bowl. Peel centre part of pumpkin and cut into chunks. Arrange on tray with pumpkin bowl and lid. Drizzle with olive oil. Bake 25-30 minutes until tender.

Meanwhile, make the Crunchy Bat Dippers. Using a bat-shaped cutter, cut out bats from the 4 wholegrain wraps and arrange on lined oven trays.

In a small bowl, combine olive oil and paprika. Season. Brush over bats. Cook 8–10 minutes until crispy.

Transfer baked pumpkin to a bowl and mash well. Cool. Stir in hummus. Season with salt and pepper. Scoop into pumpkin bowl. Sprinkle with roasted flaked almonds for flaky fingernails and sprinkle with parsley. Serve with Crunchy Bat Dippers.