Hummus Vegie Pie Recipe
Looking for an impressive dinner idea? This gorgeous hummus vegie pie is full of goodness and taste.
Servings
Prep time
Cook time
Recipe
Ingredients
- Filling
- 300g Jap pumpkin, diced
- 1 red capsicum, diced
- 1 large zucchini, diced
- 100g feta, crumbled
-
- Crust
- 2 cups almond meal
- 1 egg
- 1 heaped tbsp chia seeds
- 2 tbsp cold-pressed olive oil
- Pinch sea salt
-
- Hummus
- 3 cloves garlic, whole
- 2 × 400g tins chickpeas, drained
- 2 tbsp tahini
- 2 tbsp cold-pressed olive oil
- Pinch sea salt
- Juice 1 small lemon
Method
- Preheat oven to 200°C. Grease quiche tin and line bottom with baking paper.
- Place pumpkin, capsicum, zucchini and garlic cloves (unpeeled) on baking tray and drizzle with a little olive oil.
- Place in oven for 40 mins. Remove garlic after 20 mins.
- While vegies are baking, make crust. Place almond meal, egg, chia seeds, olive oil and salt in food processor and blend until well combined.
- Press base into tin and up sides. Use knife to even off around top.
- Pierce base 10 times with knife. Place base in oven with vegies for 20 mins.
- To make hummus, place roasted garlic, chickpeas, tahini, olive oil, salt, and lemon juice in food processor and blend until well combined.
- When base is ready remove from oven and fill with hummus.
- When vegies are done, arrange them on pie and top with crumbled feta.
- Return to oven for 15 mins.
- Allow pie to cool a little before serving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
