Hummus, Beetroot, and Sweet Potato Tart with Caramelised Onions

My vegetarian friend Irene recently had surgery on her foot and couldn’t get around. Some of us got together to make her some meals and I wanted to try out a hummus tart type idea a little something different. This tart is perfect for a midweek meal and is great for lunch the next day hot or cold. It is also vegan, grain free, and gluten free.
Makes 9 pieces
1 can chickpeas rinsed and drained
2 cloves garlic
1/2 lemon juiced
1 tbsp tahini
1/2 cup ground almonds
dash Worcester sauce
chili powder to taste
sea salt pinch
1 Medium Sweet Potato (300g)
Beetroot (300g)
1 large onion
Dried Thyme
Olive oil
Blend all ingredients for the hummus in a food processor and taste if bland add a bit more lemon or seasonings. Fry onions slowly and allow to caramelise.
Cut sweet potato into slices a few centimetres thick and lay into a baking dish 9×9 inch try not to overlap too much. Season with salt/pepper, thyme, and a drizzle of olive oil. Slice beetroot and lay over top of sweet potato and season. Place your hummus on top of sweet potato, beetroot and spread evenly. Add your caramelised onions to the top and place in a preheated 400f (200c) oven and bake for 30 mins. Till sweet potato and beetroot are fully cooked. Slice and Enjoy

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