Mix the yeast and the water and leave until frothy – about 20 minutes. Mix this with the rest of the pitta ingredients, stir and when combined transfer to an oiled worksurface.  Knead for around 10 minutes until smooth and elastic. Transfer the dough to an oiled bowl, cover with cling film and leave until doubled in size.

 

Make the hummus.  Preheat your oven to 180c and place your sliced pumpkin on a baking tray.  Season with salt and pepper, drizzle with olive oil and bake for around 20 minutes or until soft.  Once cooled the skin with peel from the flesh easily.  Do this and then, using a hand blender, mix until a paste is formed.

 

Take the rest of the hummus ingredients and blend until a paste is formed, check seasoning, then combine with the pumpkin. To finish, stir in half the sliced black garlic.

 

Once the dough is doubled, tip out onto a floured work surface and knead the air out. Form 6 same sized balls and roll out to about 5-10mm thick.  Don’t worry too much about the shape as these will be cut when cooked.  Transfer to a lined baking tray and cook in a preheated oven at 180c for around 5-10 minutes.

 

Remove the pitta from the oven and let cool.  Once cooled, use your cookie cutter to make the bat shapes.  Transfer you hummus to a bowl and garnish with the pumpkin seeds, chilli flakes, remaining black garlic and olive oil.  I also like to add a big pinch of paprika in the olive oil puddles!