Easy & Elegant Summer 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 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 berries and vegetables, bright in both color and flavor.

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, and it is ready to serve.

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 with berries, vegetables, and pine nuts. Sprinkle with sea salt, pepper, and Everything Bagel seasoning. Bake 7 minutes, sprinkle with feta, and bake 3 more minutes. Remove from oven, drizzle with olive oil, sprinkle with basil leaves, slice, and serve.

Filling and Topping:
Remaining hummus
1 cup fresh blackberries
1 cup diced cucumber
1 cup halved grape tomatoes
1/2 cup diced red onion
2 tablespoons pine nuts
2 tablespoons vegan feta (I like Follow Your Heart)
Pinch sea salt and freshly ground black pepper
Everything Bagel seasoning

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