Roast Parsnip & Veggie Hummus Tart
Recipe / Lisa Guy
This hearty Mediterranean-inspired tart is jam-packed with flavour and important nutrients needed for good health and disease prevention including protein, dietary fibre, B vitamins, iron and protective antioxidants. Parsnips are a good source of potassium, an essential mineral that helps regulate blood pressure, fluid balance and muscle contractions.
Serves: 4-6
Base
2 cups almond flour
2-3 cloves garlic, minced
Good pinch sea salt & pepper
⅓ cup extra-virgin olive oil
1 tbsp + 1 tsp water
Filling
1¼ cups thick hummus
½ butternut pumpkin, peeled & diced
1 medium red onion, quartered
2 medium beets
1 large parsnip, cut into bite-sized cubes
Salt and pepper, to taste
Handful feta
Fresh basil leaves, for garnish
1. Preheat your oven to 200°C. Grease a 10-inch tart tin with olive oil and line the bottom with baking paper.
2. To make the base, in a large bowl combine almond flour, garlic, sea salt, pepper and thyme. Add olive oil and water and mix until well combined. Roll your dough in a ball.
3. Place your dough between 2 pieces of baking paper and flatten with a rolling pin
4. Transferthe base to yourtin and press it up the sides of yourtin. Make fork holes
