To quote my wise mother: "This one's a keeper." I concur. If you love hummus, tomatoes, and freshness; you're gonna freak out when you bite into this. If summer were a pizza, it would taste like this tart. If you need to prove to anyone that raw vegan dinners can be delish, serve them this. If I continue with these "If" statements... where will we end up?
Sun-dried Tomato Tart with Zucchini Hummus [Vegan]
Ingredients
For the crust
- 1 cup walnuts
- 1 cup pumpkin seeds
- 2 cups sun dried tomatoes
- Salt, as desired
- 1 teaspoon extra virgin olive oil
- 1 cup sesame seeds
- 2 heaping cups chopped zucchini
- Salt, as desired
- 1-2 garlic cloves
- Juice from 1 lemon
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 2 cups baby tomatoes
- Salt, as desired
- 1 teaspoon extra virgin olive oil (optional)
Preparation
For the crust
- Pulse the walnuts and pumpkin seeds into powder in a food processor, then add the rest of the ingredients and process until it all stick together.
- Press into a tart pan and put in the fridge so it can set.
- Process the sesame seeds into sesame butter in a food processor or high speed blender, then put everything to a high speed blender and blend until smooth and thick.
- Spread evenly into your crust and refrigerate.
- Slice all the baby tomatoes in half, then rub with olive oil and salt.
- Dehydrate or bake in your oven at the lowest temperature for 4-5 hours.
- Decorate the top of your tart with the tomatoes.
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Zucchini
Paula Jennifer
Wade Harrell
Alexis Nikkole Rollins