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]

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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
For the zucchini hummus
  • 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
For the topping
  • 2 cups baby tomatoes
  • Salt, as desired
  • 1 teaspoon extra virgin olive oil (optional)
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Preparation

For the crust
  1. 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.
  2. Press into a tart pan and put in the fridge so it can set.
For the zucchini hummus
  1. 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.
  2. Spread evenly into your crust and refrigerate.
For the topping
  1. Slice all the baby tomatoes in half, then rub with olive oil and salt.
  2. Dehydrate or bake in your oven at the lowest temperature for 4-5 hours.
  3. Decorate the top of your tart with the tomatoes.
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