Easy & Elegant Hummus Tart (vegan/plant-based)

After a steamy 4-mile hike this morning (temp was 98!), my friend reached into the shrubbery next to my car and pulled back her hand holding a tidy bag of freshly picked blackberries on ice. It was all I could do not to eat them all on the way home.

While I was tempted to make a cobbler with them, I couldn’t trust myself not to eat the whole thing in one sitting, so I decided to go savory. And I bet you will be glad I did!

The crust is tender and flavorful thanks to an unexpected ingredient–hummus!–and the filling is simply more hummus topped with fruit, berries and/or vegetables, bright in both color and flavor. But, truth be told, you can top it with any ingredients you prefer, provided they are tasty raw or are pre-cooked.

Optional earthy pine nuts provide crunch and vegan feta a beautiful bright white and salty counterpoint. Drizzle a little olive oil over the top, sprinkle with optional basil leaves or Everything Bagel seasoning, and it is ready to serve.

Note: If summer heat has got you down, once you bake the crust, you don’t need to bake the filling unless you include the optional baby greens. Baking sets it nicely but is not necessary, provided your toppings are tasty raw or are pre-cooked.

Easy & Elegant Summer Hummus Tart
Yield: 6 servings

Crust:
1 1/2 cups all-purpose flour
3 tablespoons water
3 tablespoons soymilk
3 tablespoons olive oil
10 ounces hummus, divided
Filling and Topping (recipe follows)
Garnishes (see below)

Preheat oven to 350 degrees. In a large bowl with a fork, completely combine all ingredients, using only 3 tablespoons of the hummus. Press into an 8-inch tart pan with removable sides. Dough thickness should be between 1/8 and 1/4-inch. Bake in center of oven for 10 minutes. Remove, spread with remaining hummus, top as desired, e.g. with figs or with berries, vegetables, and pine nuts. Sprinkle with sea salt, pepper, and Everything Bagel seasoning. Bake 7 minutes, sprinkle with feta if using, and, in either case, bake 3 more minutes. Remove from oven and, if you like, drizzle with olive oil and sprinkle with basil leaves. Slice, and serve.

Filling and Topping:
Remaining hummus + optional handful baby greens

Approximately 12 fresh figs, halved lengthwise

OR
1 cup fresh blackberries
1 cup diced cucumber
1 cup halved grape tomatoes
1/2 cup diced red onion
2 tablespoons pine nuts

Pinch sea salt and freshly ground black pepper, Everything Bagel seasoning

2 tablespoons vegan feta (I like Follow Your Heart)

Garnishes: olive oil, basil leaves

Note: I had a few slices leftover grilled peaches and added those too. Feel free to experiment.

Garnish:
1 tablespoon olive oil
Optional: 8 fresh basil leaves, whole or torn if large