Roasted Vegetable and Hummus Tart


  • 1 red pepper, chopped

  • 1 zucchini (courgette), chopped

  • 1 onion, cut

  • 1 cup (150g) cherry tomatoes

  • 2 tbsp. fresh basil, chopped

  • 2 tbsp. olive oil

  • 1 sheet of vegan-friendly puff pastry, room temperature

  • 4 servings of Smoked Rosemary Hummus (see recipe below)

What You Need To Do

  1. Preheat the oven to 430°F (220°C).

  2. Chop the red pepper, zucchini and onion and place them into a baking dish along with the cherry tomatoes and basil. Drizzle with the olive oil and place in the oven to roast for 20-25 minutes. Once cooked, remove from the oven and set aside.

  3. Meanwhile, place the puff pastry sheet on a baking tray lined with baking paper, and score a 3cm border around the edge of the sheet. Next, prick the middle of the pastry sheet with a fork a few times. Bake the pastry sheet according to instructions on the packaging.

  4. Once the puff pastry is cooked, spread over the rosemary hummus and then top the hummus with the roasted vegetables.

  5. This tart can be served either hot and cold.

Serves 4/445 cals per serving/41g Carbs/29g Fat/5g Protein

For The Smoked Rosemary Hummus

  • 2 tsp. dried rosemary

  • 14 oz. (400g) can chickpeas, drained

  • 4 tbsp. lemon juice

  • 2 tbsp. olive oil

  • 1 clove garlic

  • 1 tsp. smoked paprika

  • ½ tsp. black pepper

  • salt


  1. Place the rosemary into a food processor or high-speed blender and blitz the herb to form a powder. Now add in all the remaining ingredients and blitz until smooth and creamy.

  2. Place the hummus into an airtight container and store in the refrigerator for up to 5 days.

  3. Serve as a dip or with toast.

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