Roasted Root & Hummus Tarts

These heavenly tarts pack a super flavour punch. A dreamy tart base made with sesame seeds, za’atar, and toasted savoury nuts that are covered in a light and creamy hummus, all topped off with a beautiful mix of sweet and earthy carrots and beetroot. These tarts are grain-free, vegan and perfect for a comforting but light supper or eye pleasing appetizer at any special occasion. 

Makes 6 tarts

Roasted root vegetables

4 large carrots, slice into thick sticks

4 beetroot, sliced into thick sticks

2 onions, sliced thick

2 large cloves garlic, grated

3 tbsp olive oil / ghee

melted, plus extra for greasing

Coarse sea salt

Black pepper, optional

Generous bunch of fresh herbs such as cilantro and parsley, coarsley chopped

Spiced Za’atar and nut crust

1½ cups ground walnuts nuts

1 cup ground almonds

½ tsp each ground coriander

1/2 tsp cumin

1 tsp za’atar

1½ tsp coarse sea salt

¼ cup ghee / olive oil

2 tbsp water

⅔ cup black and white sesame seeds

Hummus 

1 cup dried chickpeas soaked overnight with 1 tsp of baking soda

2-3tbsp tahini

2 lemons juiced

3 garlic

1 tsp salt

1/2 tsp each of cumin, & coriander

2 tbsp olive oil

directions:

Starting with the hummus, rinse the chickpea, add to a medium stock pot and cover with water. Bring to a boil, then reduce to a simmer. Cover partially with a lid, but don’t completely cover or else the water with boil outside the pot. Simmer the chickpea for 1 -1 1/2 hours, checking half way through. You want the chickpea to be really soft and easily crushed with the back of a spoon. Once the chickpeas are ready, remove 1 cup of water from the pot and set aside.

Add chickpeas to a food processor and blend until smooth. Now add garlic, tahini, lemon, and 1/2 cup of reserved water. Blend until smooth. Taste the hummus it should be really creamy and soft texture, no lumps, gritty taste or rough texture. If the hummus is still a bit rough in texture add 1/4 cup more of reserved water. The hummus should look like a thick pureed soup, in between liquid, and solid. Once you achieved this texture add the spices. Set aside to let the hummus set, it will thick slightly once cooled.

Preheat the oven to 175°C/345°F/Gas Mark 3½.

On a large baking tray, mix up the vegetables with the garlic, oil and a generous amount of salt and black pepper, if using. Roast for about 1 hour, checking after 30 minutes.

They are ready when a fork inserts easily into the center of the vegetables. Remove from the oven, adjust the seasoning while still warm, and set aside.

Grease six round 10 x 2 cm deep (4 x ¾ inch) tartlet tins.

To make the tarts, combine the ground walnuts, almonds, spices, salt, oil and water in a food processor. Add the sesame seeds and blend until the mixture looks like breadcrumbs and sticks together.  Divide the pastry mix between the greased tins. Press the dough down with your fingertip to make the crust, make sure to press it into the edges so it’s even.

Put the tins on a baking tray and bake in the same oven as the vegetables for about 15–20 minutes or until dark golden brown. Leave to cool.

Finish off the vegetables by adding the freshly chopped herbs and a drizzle of extra virgin olive oil, if necessary. Mix the hummus with a fork until really smooth, use a large spoon to fill the tarts and then top with all of the vegetables, pushing them into the hummus slightly. Serve with salad or steamed green vegetables.

These tarts are great served warm or cold and keep for three days in the fridge.

 

 

 

 

 

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