Beet Hummus Asparagus Tart with Almond Crust

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.

Course Appetizer

Cuisine Vegetarian

Keyword asparagus tart, beet hummus

Prep Time 20

Cook Time 45

Total Time 1 5

Servings pieces

Calories 243kcal

Author Leanne

Ingredients

For the hummus:

3 small beets (2 cups peeled and chopped)
2 tablespoons extra virgin olive oil
1 540 ml can no salt added white kidney beans (drained and rinsed)
1/3 cup tahini
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
3 cloves garlic
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
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder

Instructions

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:

Preheat 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 preheat 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.
Arrange the asparagus in a single layer on top of the hummus.
Cut into 12 small pieces and serve immediately.

Notes

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.

Nutrition