Beet Hummus Asparagus Tart with Almond Crust is a delicious way to brighten up your spring brunch. It’s made with a gluten-free almond flour crust, spicy beetroot hummus and sautéed asparagus. It’s easy to make and sure to be a crowd pleaser!
Spring, where are you?
As I’m writing this, it’s cold, rainy and windy, and I’m wondering where the heck spring is!?
Okay, this is not at all surprising in Newfoundland. Our springs are more like an extension of winter, or at best, fall-ish. Spring doesn’t arrive here until about mid-June. Then we jump into summer for a few weeks in July, and then it’s fall again!
Our seasons are a little messed up here.
While we don’t have four distinct seasons, it never stops me from getting seasonal with my recipes. And since it’s asparagus season, I’m going all in on the asparagus recipes this spring!
If you missed it, this Spring Salad with Asparagus and Peas is my latest salad addiction, and it’ll be on repeat as long as fresh asparagus is available.
But if salad is not your thing, and you love asparagus, you’re going to love this Beet Hummus Asparagus Tart. And the best part? It’s pretty easy to pull together!
What you’ll need to make this asparagus tart:
Asparagus! Yup, fresh asparagus is a key ingredient. Pretty obvious, but here are a few tips for buying and storing it.
Look for stalks that are firm and straight, and that have tips with a purple tint but are tightly closed. While it’s recommended that you use fresh asparagus within a few days, I’ve been trimming the ends and storing them up-right in some water in the fridge, and they’ve been lasting about a week or so.
Another obvious key ingredient is beet hummus. You can make this roasted beet and white bean hummus recipe, which is one of my favourites, or you can make the variation included in the recipe below. Or, if you’re pressed for time, you can just buy beet hummus. No judgement here.
If you opt to make your own hummus, be sure to have some beets, white beans, tahini, lemon and a teeny tiny thai pepper on hand. (If you don’t like spicy hummus, just omit the thai pepper).
Lastly, the hummus and asparagus are neatly arranged on an almond flour crust. The crust is really easy to whip up, and just requires some almond flour, egg, nutritional yeast, oil and salt and garlic powder. It’s pretty similar to the crust I use in this Mediterranean Quiche.
How do you make beet hummus asparagus tart?
So here’s a quick rundown on how this tart comes together.
First, get your hummus underway. You’ll need to roast your beets for about 30-35 minutes, so get a head start on this.
Once roasted and cooled, add the beets and other hummus ingredients to a food processor, and process on high until creamy. Store in the fridge in an airtight container until you’re ready to assemble the tart.
While your beets cool, you can quickly whip up the almond flour crust and bake for 10-12 minutes. Be careful not to over bake as the tart may dry out and crack. Let it cool before spreading on the hummus.
And while it cools, take a few minutes to sauté your asparagus. You can season it however you like, but I just use some evoo and sprinkle on some salt, pepper and garlic powder. Sauté for a few minutes. Don’t over cook as the asparagus will get too soft. You want them tender, but still firm.
When everything is ready, spread about half the hummus mixture on the almond crust. (You will have hummus leftover, but that’s when you break out the carrot sticks and crackers, and have snacks prepared for work lunches!)
Layer the asparagus on the hummus in a single layer. You may need to trim the ends in order to fit the asparagus on the tart. Cut into 12 pieces and serve.
Can you make this asparagus tart ahead of time? How long will it last?
You can definitely make this tart ahead of time. The hummus, crust and asparagus can all be made in advance. Just store the hummus and asparagus separately in the fridge, and cover and store the crust at room temperature. You’ll want to wait to assemble the tart until just before serving. Otherwise, the crust will get a little soft, and one of the best things about this tart is the crispy crust!
The hummus, crust and asparagus will all last, stored separately, for a few days. If you have leftover tart, store in the fridge and eat within a day or two. The crust will be a little soft, but it will still taste good.
What can you serve with beet hummus asparagus tart?
- This tart makes a perfect appetizer, served alone, or with your favourite cocktail. (Ginger beer mimosas, anyone?)
- Hello spring brunch! The pop of colour from this tart makes a lovely centre piece for your brunch table.
- Serve it with a side salad for lunch or even a light dinner. This grapefruit salad or blueberry peach quinoa salad pair nicely with the asparagus and spicy hummus.
- Bed time snack? Just a suggestion. Not saying I did that or anything 😉
If you’re in need of some more asparagus recipes, here are a few I’m loving right now:
- Roasted Asparagus and Ricotta Fettuccine by Katherine at Love in My Oven
- Bruschetta with Sweet Pea Pesto, Prosciutto and Asparagus by Annie at Ciao Chow Bambina
Beet Hummus Asparagus Tart with Almond Crust is a delicious way to brighten up your spring brunch. It’s made with a gluten-free almond flour crust, spicy beetroot hummus and sautéed asparagus.
For the hummus:
- 3 small beets, peeled and chopped (about 2 cups)
- 2 tablespoons extra virgin olive oil
- 1 can (540 ml) no salt added white kidney beans, drained and rinsed
- 1/3 cup tahini
- 1 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 3 cloves garlic, peeled
- 1 Thai pepper, with seeds
- 1 lemon, juiced
For the almond crust:
- 2 cups almond flour
- 1 tablespoon nutritional yeast
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 large egg
- 1 tablespoon extra virgin olive oil
For the asparagus:
- 10 asparagus spears, ends trimmed
- 1 tablespoon extra virgin olive oil
- Dash of salt, pepper and garlic powder (or more to taste)
Prepare the hummus:
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Add the beets to a small bowl and toss with oil. Spread out on baking sheet and roast for 30-35 minutes, or until tender. Remove from oven and let cool.
- Add the beets and remaining ingredients to the food processor, and process on high until the mixture is smooth and creamy.
- Store in an airtight container in fridge until ready to use.
Prepare almond crust:
- Pre-heat oven to 400F and grease an 8-inch tart pan.
- In a medium-sized bowl, whisk together the almond flour, nutritional yeast, salt and garlic powder. Add the egg and oil, and use a fork to mix together until a crumbly dough forms.
- Press the dough into the bottom and along the sides of the prepared pan. Bake for 10-12 minutes, or until the edges of the crust start to brown.
- Remove from oven and let cool in pan.
Prepare the asparagus:
- Add oil to skillet and pre-heat on low.
- Trim the ends of the asparagus. Add to the skillet and sprinkle on salt, pepper and garlic powder. Saute for 5-7 minutes, or until tender.
Assemble the tart:
- Spread about half of the hummus on the almond crust. Reserve the rest of the hummus for another use (hello snacking!)
- Arrange the asparagus in a single layer on top of the hummus.
- Cut into 12 small pieces and serve immediately.
- To make this tart in advance, prepare the hummus, crust and asparagus according to the recipe, but store them separately (the hummus and asparagus in the fridge, and the crust at room temperature). You can make it all up to two days in advance and just assemble when ready to serve.
- The hummus is spicy. If you prefer it milder, just omit the thai pepper.
Keywords: beet hummus, asparagus tart