I can’t believe there was a point in my life when I thought hummus was gross. It’s only within the last year I’ve started eating and it’s since become a staple in our house. I’m especially fond of using it in meatless meals.
This simple tart was a great, filling dinner but it would also be a great appetizer.
Roasted Vegetable and Hummus Tart
(adapted from eCurry)
Serves 2 as a main dish
1 zucchini, coin sliced
1/2 medium red onion, thickly sliced
1 c. cherry tomatoes, halved
1 sheet of puff pastry
1/2 c. roasted garlic hummus
2 T. feta cheese
Preheat the oven to 400F degrees. Toss zucchini, onion and cherry tomatoes with a drizzle of olive oil and spread out on a baking sheet. Roast for 30 minutes, tossing halfway through. Set aside in a covered bowl to keep warm.
On a lined baking sheet, bake the puff pastry for 10-15 minutes, until lightly browned. Remove from oven and spread with hummus. Top with vegetables and sprinkle feta over the top. Return to oven for 2-3 minutes.
Let stand for 2 minutes before slicing.