PUMPKIN CAULDRON DRON HUMMUS H WITH FLAKY FINGERNAILS

SERVES 10 PREP 10 MINS COOK 45 MINS

Preheat oven to moderate,moderate 180°C. Line an oven tray with baking paper. Cut a 2cm piece from top of a 1.5kg whole butternut pumpkin for 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 oil. Bake 25-30 mins until tender. CRUNCHY BAT DIPPERS Meanwhile, using a bat shaped cutter,cutter cut out 4 wholegrain wraps and arrange on lined oven trays. In a small bowl, combine 2 tbsp olive oil and ½ tsp paprika. Season. Brush over bats. Cook 8-10 mins until crispy. Transfer baked pumpkin to a bowl and mash well. Cool. Stir in 220g tub hummus. Season. Scoop into pumpkin bowl. Sprinkle with ¼ cup roasted flaked almonds for flaky fingernails and sprinkle with parsley. Serve with bat dippers.