This gorgeous hummus vegie pie is full of goodness and taste. It provides plenty of protein, which is important for supplying amino acids to build and repair the body. It contains immune-boosting zinc, iron and beta-carotene, heart-healthy dietary fibre and unsaturated fats.
Serves: 3
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Servings
Prep time
Cook time
Recipe
Ingredients
- Filling
- 300g Jap pumpkin, diced
- 1 red capsicum, diced
- 1 large zucchini, diced
- 100g feta, crumbled
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- Crust
- 2 cups almond meal
- 1 egg
- 1 heaped tbsp chia seeds
- 2 tbsp cold-pressed olive oil
- Pinch sea salt
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- 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!
