A fresh and simple meal: roasted vegetable hummus tart.
Folks have it in their minds that preparing good food has to be hard. Good food doesn’t have to be complex. Simple is just as good and often even better. We tend to overthink food. Yes, there are some recipes that complex in terms of techniques, tools, and/or ingredients, but for the most part, simpler is better. Making a veggie hummus tart for dinner. Simple, fresh ingredients.
There is nothing easier than making this roasted veggie hummus tart. All the ingredients are stars in this recipe. Start with simple, fresh ingredients you may have on hand. Chopped up some red peppers, onions, mushrooms, zucchini, tomatoes and/or eggplant with some fresh chopped basil. Add olive oil with salt and pepper tossing. The end result is delicious roasted veg which will be the topping for the tart. Spread hummus – store bought or homemade – on the baked puff pastry then top with the roasted veg. Perfection. This dish can be served warm or cold.
Roasted Vegetable Hummus Tart Recipe
Roasted Vegetable Hummus Tart
- 2 Tablespoon olive oil
- 1 Tablespoon chopped basil
- 2-4 cups mixed chopped vegetables such as peppers, red onion, tomatoes, and zucchini
- 1 sheet of puff pastry (room temperature)
- 1 container plain hummus
- Preheat oven to 430F.
- Place chopped basil and vegetables in a bowl.
- Drizzle the oil over the vegetables and basil adding a dash of kosher salt and a few generous turns of the pepper grinder then toss.
- Spread the mixture on the medium roasting tray lined with foil roasting for 20-25 minutes.
- Prepare the puff pastry sheet by scoring an inch border around the sheet and prick the middle with a fork a few times to stop it puffing up too much.
- Cover with dish towel and place in the fridge until the roasted veg is done.
- Bake for 15-20 minutes.
- Remove from the oven and top with the hummus, then top with the roast vegetables.
Moving away from processed and pre-made foods.
In the past year I’ve really worked to transform my diet. I have moved away from process and pre-made foods. I’m making more and more from scratch.
We use to purchase salsa and hummus from the grocery store. We ate them. And they tasted OK. Nothing wow about them. They were food. And that’s never a good statement.
The ingredient list was more than ten items and had stuff I couldn’t pronounce. I don’t know about you, but I’m not a fan of my food having stuff I can’t pronounce unless it is from foreign languages.
I found making food from scratch can be quick and easy. And it seems we’ve cut down on waste because we really love the homemade salsa and hummus. Or any meal for that matter. Usually we down it all in one sitting. Or really eat the leftovers.
I can make fresh hummus in five minutes. I use a recipe Jeroen found in the February 2013 Reader’s Digest:
– 1 can of chickpeas drained and rinsed
– 2 garlic cloves
– Juice of one lemon (fresh is best)
– 3 tablespoons of tahini (a little more for a smoother hummus)
– 1 tablespoon of olive oil
– 1 teaspoon of sea salt (I use kosher salt)
– 1 teaspoon of cumin
– 1 teaspoon of paprika
Combine all of it in a food processor and blend until smooth.
That’s it. And these are ingredients you may have stocked in your pantry.
And salsa takes about 15 minutes with all the chopping. But that’s it.
Simple, fresh, healthy ingredients. Food that you know where it came from. Not some far away processing plant.
I’m not spending more time in the kitchen. And I not spending more money at the grocery store. But I am getting much better food.
So what do you make from scratch that you use to purchase pre-made?
Ezme. Eggpant Salad. Hummus. Baba Hounush. Adana Kebab. Kofta Kebab.
I crave the above. And I can’t get enough of it. Really. I’m at my happiest sipping tea out of a glass and nibbling on a mezze platter.
I’ve been lucky to have friends from all over the world including friends from Turkey who exposed me to their home cuisine. I was so pleased when my friend, Nathan, invited me to a Turkish restaurant in Cary, North Carolina.
Bosphorus, is a small restaurant with ten inside tables and about the same of year-round outdoor seating. It is always busy and I don’t think they take reservations unless it is for a large party. It is not uncommon for three or four different languages being spoken at neighboring tables. Many of the patrons are Turkish and for me that’s always a good sign. Especially when it is families having a meal together. The staff are wonderful, friendly, and helpful.
I’ve been there for lunches and dinners both on the weekday and weekend, and I’ve yet to have a bad experience. The food is always outstanding. The dishes are freshly prepared. What I appreciate about Bosphorus is the dishes are flavorful and delicate. The spices are well balanced. I find a lot of Mediterranean restaurants overwhelm the dishes with mainly garlic. Bosphorus doesn’t. It all blends and balances perfectly. Let’s put it this way, after eating a Bosphorus, I do not have to avoid kissing people out of fear of garlic breath.
Everything I’ve had at Bosphorus is delicious. Here are some of my favorite dishes. Dishes that I really do crave:
Bread (Pide). It is freshly made on site. If you like bread then this is to die for. Even if you don’t like bread, you still will like this bread. Trust me, it is worth very carb in it. It comes to you hot out of the oven with a wonderful dipping sauce. We go through 2-3 baskets each visit, but it is sooooo good.
Mezze Platter. This could be a meal onto itself, but it is made to share. The platter is hummus, baba gounush, ezme, tabouli, eggplant salad, cucumber dip, and stuffed grape leaves. I usually find stuffed grape leaves bitter; however, not at Bosphorus.
Adana Kebab Platter. It is ground lamb and beef mixed with spices and grilled served with salad and Bulgur pilaf. Flavorful and tender. This is a favorite of mine.
Mixed Grill Kebab. This is the dish for folks who either can’t make up their mind or are newbies to Turkish food. It comes with pieces of grilled lamb, chicken, Kofta, and Adana served with salad and Bulgur pilaf.
Baklava. While I love desserts, I’ve never been a fan of Baklava until I had Boshorus’. While I was there the first time with Nathan for lunch, the staff were transporting trays of freshly made Baklava to a van. And I mean trays of it. So we decided we had to try it. The Baklava just melts in your mouth. It is sweet, but not sickly sweet. It is a nice balance to the flavorful spices of the main courses and a great way to end the meal.
And I can’t forget the tea served as though they do in Turkey. Or as I like to say
the proper way being a tea drinker who rarely drinks tea outside of the house. They, of course, serve Turkish coffee.
For us, Bosphorus is worth the one-and-a-half hour drive one-way to have a meal.
329-A North Harrison Avenue
Cary, NC 27513