Grilled Vegetable and Hummus Tart

Grilled Vegetable Hummus Tart

An all Mediterranean  tart – an image of hummus, vegetables grilled with garlic oil & herbs on a olive oil flaky crust has been brewing in my head for a quite some time now.  This is what spring time is about! Light flavorful and colorful meals and a lot of time outdoors with children and the trees.

The spring tidings also chirped in lovely Jeanne’s Topless Tart Alert for Meeta’s Monthly Mingle .  How could one miss such a sexy party hosted by a gorgeous woman? It was a perfect time for me make and take my tart over. But before I could get there, a tiny kitchen malfunction, almost got our kitchen to a stand still. The ten year old refrigerator decided to breathe its last. But Jeanne graciously agreed to take in my submission later than the due date.

The mission here was also driven by my desire to make a perfectly flaky butter free crust. Once I started nurturing the idea, I was slowly getting obsessed with it. Why was I so bent on making  a perfect olive oil crust?  Lets just say, I get a  high experimenting with recipes I have never done before and the best way to get it out of my system is get done with it.

Finally I got to play with my tart today. The initial plan of using asparagus did not quite happen; while bidding adieu to  the refrigerator, I had to quickly use up the vegetables I had. With a tart like this, any combination of vegetables can be used. And every time you use a new permutation, you have gifted yourself a tart with fresh and new taste. That is the charm.

The hummus was made with some sun dried tomatoes. But again, any flavor of your choice would work here.

Grilled Vegetable Hummus Tart

My family prefers a lighter crust to the heavy flavor of butter, especially now that the air outside has been warming up.  Besides baking a olive oil pie/crust seems a little bit less guilty than using a few sticks of butter.

Olive oil tart crust

I did not have a recipe and did not know if it was possible to have a good crust without butter. So I tweeted. Lisa of Lisa is Cooking mentioned a recipe she has in a cookbook. It sounded good, but the recipe used egg, and I did not want to use one.  Asha of Fork Spoon & Knife mentioned that she did try out a butter free crust, but was not exactly thrilled about it;  the was crust flavorful and soft but not flaky like the usual tart/pie crust. Then Alessio of the Recipe Taster: From the Pantry to our Taste Buds came by leading me his recipe that he did for a dessert and was quite satisfied with it. I pondered over these two recipes. Then I went back and looked at the Onion Crackers that I had made a while ago. These crackers were really flaky and always reminded me of a short crust. I knew I still had some chance to have it flaky without the butter. So we tweeted some more exchanging ideas.

Grilled Vegetable Hummus Tart Diptych

My onion crackers used baking soda. Alessio’s crust used wine. So both of these had the leavening. While Asha used no butter or leavening, she did make her crust with oil.  I realized that using some kind of leavening could make this olive oil crust happen – butter less, and flaky at the same time. So I went ahead. With all the reasoning, I was ready to give it a try. I used olive oil, and club soda instead of water.

While I had to play around with the amount of oil, and soda, not really knowing what surprise it finally held for me, I have to declare,  I am absolutely THRILLED with the way it turned out. It was really worth a try.

The crust was just perfect, deliciously perfect. Warm  flavors, flaky, almost crumbly crust, but just rightly right stiff to hold the shape.

Grilled Vegetable Hummus Tart

Grilled Vegetable and Hummus Tart

Ingredients: (makes 2, 8 inch X 2.5 inch [approx.] tarts)

  1. Hummus – recipe below
  2. Olive Oil Tart crust – recipe below
  3. Roasted Vegetables recipe below
  4. Sea Salt
  5. Olive Oil
  6. Red Crushed Pepper (Optional)

For Hummus:

  1. 1.5 cups cooked chickpeas
  2. 1/4 cup sun dried tomatoes
  3. 1 clove garlic
  4. salt
  5. a very generous splash of extra virgin olive oil
  6. 1.5 teaspoons lemon juice
  7. 1 tablespoon tahini (optional)

Grilled Vegetables:

  1. 1 medium red onion, thickly sliced
  2. 2 zucchini, sliced
  3. 1 small eggplant, sliced
  4. 2 medium tomatoes, sliced
  5. 6 cloves of garlic. minced or grated
  6. coarse sea salt
  7. freshly ground black pepper, to taste
  8. red crushed pepper, to taste
  9. a good drizzle of olive oil
  10. herbs (optional)
  11. sumac (optional)

For the crust:

  1. 2 cups all purpose flour
  2. 1/3 cup + 2.5 tablespoons olive oil (I have used Rosemary Infused Olive Oil)
  3. 1/4 cup + 1.5 tablespoons  very cold club soda (use a little bit more or less to make a soft but non sticky dough)
  4. 1 teaspoon salt
  5. freshly ground black pepper
  6. dried herbs, (optional) – any kind you like


Making the crust:

In a bowl combine flour,  salt, black pepper, herbs with a whisk.

Whisk together club soda and oil until almost creamy, for about 2 minutes.

Pour the oil water mix in to the flour mix and stir together with a fork, until the flour come together in a dough form and no dry flour is left. If you think you need extra liquid, add some more club soda or just cold water in very very little amount. Use your hands briskly to pull the flour together in to a dough, and work with the dough briefly and gently and just long enough to pull the dough together. Do not work with /handle the dough too much. The dough should be soft, but not at all sticky. It will not be very stretchy, but will rather kind of come apart.

Divide the dough into two parts and roll gently between two sheets of waxed paper, in a single direction. I rolled them into rectangles – 8″ by 2.5″, but you can roll them into whatever shape you desire. Do not roll back and forth.  Remove the top parchment paper. Trim the edges, to even it out if you wish. Prick the crust with a fork.

Bake the crusts on the same parchment paper at 400 degree F for about 12 minutes, or until the crust is golden.

Preparing the Hummus:

Drain the sun dried tomatoes (if you using tomatoes in oil). Save the oil. If you wish you can use this oil instead of the olive oil. If you are using dried version of the sun dried tomatoes, first reconstitute them in boiling water until softened. Chop the tomatoes in smaller pieces.

Drain the chickpeas and save the liquid.

Combine all ingredients for hummus  in a food processor. Process until smooth; if you need to use liquid, use the liquid of the chickpeas.

Grilling the vegetables:

Whisk olive oil, salt, herbs, crushed pepper and minced garlic.

Grill the vegetables in a regular grill drizzled with the above olive oil mix.


Place all sliced vegetables in a single layer in a baking tray; drizzle the garlic oil. Roast at 380 degree F in a pre heated oven, tossing them midway for 30 minutes.


Cook the vegetables on a stove top cast iron grill/skillet drizzled with garlic oil.

To make/assemble the tart:

Cool the crust to warm. Spread about 1/2 cup of hummus on the crust (or as much as you want). Arrange roasted vegetables on the top of the hummus. Sprinkle some sumac and sea salt on the vegetables. Repeat with the other crust. Drizzle with some olive oil and crushed pepper if you wish. Bake the tart in the oven for about a minutes at 350 degree F, just enough to warm the tart.

Serve warm or at room temperature.

Grilled Vegetable Hummus Tart

All ready to join the party!

Grilled Vegetable Hummus Tart

Related Posts:

Poppy Seed Crusted Tomato and Onion Tart

Farinata with Grilled Vegetables

Okonomiyaki, aka Japanese Pizza

Ladenia – Pizza from a Greek Island

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78 comments to Grilled Vegetable and Hummus Tart

  • OMG, that tart is fabulous! It contains ingredients I totally love. Really colorful, summery and appetizing.



  • My dear, your process of discovery is mind blowingly beautiful!
    The tart is fabulous. It is a must for me to do the hummus and veggies!! and the crust … absolutely!

  • Your tart looks so delicious! Love your crust idea, I’m going to have to try that.

  • Club soda in making the crust! Soma you are always bubbling with wonderful ideas. I baked a quiche with wholewheat and olive oil. Though I did not get flaky crust, the texture was crisp and wholesome. Need to try your combo for a delightful veggie tart.

  • Soma… this looks delicious! When I saw your post I thought of a foccacia bread. My husband simply loves those so I definitely plan on making your tart sometime soon. Just out of curiosity – what’s the difference between a tart and a foccacia bread?

    Foc. Bread uses yeast like any other bread. The shortcrust kind of crust in a pie/tart mostly uses butter, or could be made like I did. A yeasted crust can also be done for a tart, and then it will be closer to a the Foc. Bread.

  • Every time I learn so much from your post. Club soda for crispy crust!! I never knew that.. I just love how colorful the tart looks and your crust has no butter which is excellent. This is goin straight in my wish list 🙂

    Kankana I just reasoned that it would like using soda + water. So I used club soda. In the same lines as a beer bread or irish soda bread. but glad that it worked. hope you get to make it.

  • This tart looks fabulous Soma. Since this is eggless, it is a must try for me!! Thanks for sharing this 🙂

  • Ooo, that looks delicious. So colorful, as you said!
    I’m glad to see the olive oil crust worked out for you – I am definitely going to use (steal?) it for a dinner tart – butter just makes savory tarts too rich (not to mention so unhealthy that I practically never make them).

  • I love everything about this recipe and im super impressed you made your own crust and hummus!! The first pic is styles so beautifully.

    ha ha I just left a comment in your post! I make hummus at home every week almost. But I am so glad this crust came out the way I wanted it to. I could have gone wrong on me, but it didn’t. I could have just broken off the crust and had it with the hummus.

    you really like the photo? (that makes me feel a little better) i hated all of them. There was barely any light and I had no time to style or photograph. Just lifted the tart off the tray and took the photos

  • Me too love everything abt the post and love the crust recipe Soma.. lovely and all my fav topping.. scrumptious looking tart. May be i will bookmark and try this after my vacation.. Hummus is regular spread in my home and this sure makes everyone happy if I make.

  • What a gorgeous looking vegetable tart. I love the addition of hummus, I would never have thought of that combination, but can imagine how delicious it tastes. Thanks for the club soda tip. I will have to try that!

  • That tart look as yummy as it is original! Great use of olive oil and club soda to replace butter for flakiness.. Looks gorgeous and healthy!

  • Ben

    I will say it again. I love everything with hummus. This tart is just gorgeous. I really missed visiting your blog 🙂

  • This is one of the most delicious idea for a tart. Just love the flavors and using hummus is absolutely awesome! Lovely entry Soma!

  • wow !!! what a gorgeous tart it is, and with hummus in it is surely a delish, loved everything about it. bookmarked.

    hosting the event: summer coolers

  • That crust does look very flaky indeed! Gorgeous photos.

  • anh

    beautiful tart! I like the crust and hummus idea!

  • How do I miss all th egood parties darnett! …but happy you made it to the party with thi sbeautiful tartlett:) (needed it to rhyme lol). Gorgeous, gorgeous I can just taste the crust so flaky and crumbly all al once.

  • That just looks soo soo good! I totally missed the monthly mingle as usual but I’ve seen many gorgeous tarts pass by and this is one of my favorites! Love it!

  • What an unusual idea to pair hummus with the tart. Miy middle eastern friends would love this….awesome photos my friend. And good on you for working on this butter free tart base recipe!

  • Love roasted vegetables and I’m definately going to try your crust after all that experimentation. Interested to use one with wine too.

  • I’ve been aching to make one of these for ages…they just look like the epitome of healthy comfort food! So yummy.

  • Gosh, this is so very new for me….grilled veggies and tart bliss! on the day where fresh veggies have just started to come…what one ask for! wonderful!

  • Wow this looks and sounds fantastic! I LOVE sun-dried tomato hummus. Thanks so much for putting so much effort in getting us the perfect butter-less tart crust recipe.

  • This looks fabulous! Great presentation.

  • This is delectable. I have to admit that I love hummus a lot, which these veggies that must be delicious.

  • Your tart crust looks lovely! You found the perfect solution. (and thank you for the kind mention!) I love the layers of hummus and grilled vegetables, and the sumac sounds delicious with them.

  • That’s brilliant! Not quite pizza or flatbread, not quite a traditional tart — I love it. I’ve made an amazing phyllo Greek pizza from Mollie Katzen for years, but the amount of oil needed for the phyllo sheets seems crazy. This might just be the ticket.

    I would be moved to shower the top with some fresh parsley, or add some sauteed spinach to the mix. Which I may have to do soon.

  • Loving this! This looks crazy delicious!

  • ElyseRoss

    I have NEVER cooked from scratch! But lately I have had a desire to start doing so! This is the first recipe I have tried and it turned out great!!! I think my husband as surprised!!! Thank you so much for sharing!!!

    Thank you for letting me know:) I am so happy that you tried it out and liked it. Its as easy as rolling out a store bought dough right?

  • What a spectacular looking tart! I love your vibrant photos and I love that you used olive oil in the crust.

  • […] don’t want pasta, or a pizza crust, or barley or rice. Then I remembered seeing a recipe for olive oil pastry crust on Tasteologie ages ago. I didn’t end up using that recipe, although maybe I should have, […]

  • I came across this on Pinterest and am so glad I did. What a lovely tart – I just love that it’s made with olive oil instead of butter. Pretty and healthy too!

  • Laura

    I made this for dinner last night with a salad — it was wonderful! The crust melts in your mouth, and the warm hummus was quite creamy. I topped it with a sprinkling of feta. Will definitely go into my standard rotation!

    I am really glad that you tried it! It was an experiment for me with the crust and I am happy that you you find it good enough to repeat:)

  • megan

    My pizza-loving, vegan husband is obsessed with this pizza. We have started to experiment with different ways to make it. A few times now we have used teh TJ’s pizza dough (for a speedy dinner), we have made basil hummus instead of the tomato, and put all kinds of grilled/roasted veggies on the pizza. Thank you for this recipe!

  • Could this crust be used for a dessert crust; like for a pie? Oh, I’m just crazy enough to try it!

    you know what? i don’t know :).. Since it uses olive oil, some might not like that flavor in a dessert. But i would give it a try in a small amount just to see if it works. adjust the salt and do not use the herbs black pepper etc. i would add some spices to the tart which wld compliment the dessert.. that way the olive oil flavor wld be neutralized. The texture was very flaky and airy, not exactly the dense like a typical pie crust, but it was delicate, so mind that. I had left it out for quite long, and it did not get soggy, which is a good thing too. If you try would you PLEASE let met know? even if you do not like it? 🙂 Thank you!

  • […] eCurry – Grilled Vegetable and Hummus Tart […]

  • […] 12″ tarts, perfect for 6 people served with a side salad.  This recipe was adapted from from e-curry. […]

  • […] is time to go back to the Olive Oil Tart Crust, since I needed to do a vegan recipe for Harini. Besides, after that discovery, we have mostly […]

  • i saw this on sanjeeta’s blog and this tart looks fabulous. i love veggies and hummus, so i am SURE i would love this hummus pizza tart! thanks for sharing your healthy tips!

  • […] Grilled Vegetable and Hummus Tart […]

  • Katie


    I made this recipe twice in the last week. The first time I used about 50-50 white and whole-wheat flour. The second time I used a similar mix, but added some chickpea flour. And I thought that when I make pakoras I use lemon juice and mustard seed—and added these to the basic crust along with some oregano. Next time I think I will increase the amount of chickpea flour (maybe even going to all chickpea flour), and adding some ajwan seeds and other spices to the crust and see how it works out. I’m sure that the “inside-out” pakora is going to work out great. Thanks so much for the inspiration!! (My husband’s grandmother had a few cake recipes that called for club soda or other soft drinks, so it was fun to see club soda in something that wasn’t a dessert.)

    I am delighted that you played with this recipe! I am very sure the chickpea flour is going to work, It makes me think of Farinata with Grilled Vegetables (in my blog) and it is without soda. May be I should give it a try too! Thank you for the inspiration.

  • Priya

    Hi Soma…I made this tart today for lunch!! It came out really delicious…enjoyed it!! I liked that the tart was rustic looking. The only thing I changed was I used plain hummus and dint add eggplant as I dint have them…
    Thank you for a this really nice tart!!

  • Pam

    This looks yummy!

  • I just discovered this recipe & your blog via Pinterest. Your tart is gorgeous and I can’t wait to make it once the weather warms up a bit – hummus and grilled vegetables are among my favorite savory things, and I have no doubt this will taste as good as it looks!

  • This looks and sound so good. I could eat my screen right now!

  • Whats your Pinterest profile? I want to follow!

    I am so sorry! I do not have an account yet 🙁 However this is the place where others have pinned from my blog:

    not sure if that would help.


  • weronika

    I’m making this right now as I type, and it’s so frustrating! So much olive oil…
    But it’s the rolling between wax paper part that’s bothering me. The wax paper just slides and I’m not rolling it, it’s just not working!

    I am not exactly sure how I can help you virtually in this. Does it help to press it down and roll so the paper is not moving? or may be use a cling wrap instead of the wax paper if that is bother you?

    To make a flaky crust (and esp. without butter) you will need the olive oil. or else you will end up with a tough cracker like crust. The whole purpose here is that the olive oil is healthier than that same amount of butter and to achieve a crust close to the one with butter.

  • […] Grilled Vegetable & Hummous Tart  […]

  • Megan

    it might not be popular with everyone, but Crisco is a great alternative to butter. Make sure to add flavor to the dough (like this recipe does) because Crisco doesn’t have much on it’s own. But it makes a very flaky crust!

  • […] made two homemade tarts. She got her inspiration from eCurry – The Recipe Blog. One was Grilled Vegetable and Hummus and the other was a desserty type tart with fruit and balsamic. […]

  • This tart is scrumptious! One of the girls in my cooking club made it this past weekend and it was a big hit! Thank you for sharing the recipe.

    Thank you!

  • Carolyn

    Love this! I made the recipe for the first time on Christmas Eve. Shared one with a friend, which they were delighted with. My family totally devoured it. I will definitely make this again!!!!

    Thank you!

  • Amber

    Hello! I just to done eating this tart, and I must say its FABULOUS!!! The crust is so good! I thought it was a little too much on the ” herb-y” side after I assembled everything, but I would just leave off the herbs on the vegetables next time and adjust to my family’s preference! I would make this for company and parties its that good! Thank you for sharing!

    Thank you much! do adapt it the way you want!

  • […] Vegetable and Hummus Tart (adapted from eCurry) Serves 2 as a main […]

  • Helen

    Can this recipe be made with almond flour instead of wheat/
    can it be frozen?
    I belong a veg.freezer meal group and have been looking for a pizza recipe.

    I cannot answer any of those questions for sure :(. I have never frozen the crust. since it has soda in it, I am wondering if that would fall flat tough if not done right away. Not sure about the almond flour either as I am not that well informed about gluten free baking. I know almond flour and wheat can be mixed, but not sure if it would hold up with all almond flour. So sorry!!

  • This recipe was delicious! I shared it in my most recent meal plan on my blog Thanks! I look forward to trying more of your recipes in the future!

  • felicity

    Mmmmmm… this looks so scrumptious, just cant wait to try it out! Thanks.

  • […] Soma of eCurry to the party – and look, she’s brought an exuberantly Mediterranean Grilled Vegetable and Hummus Tart.  Irresistable flavours & vibrant […]

  • Carol

    It was excellent, made it for a party and it was a hit, and now they think Iam a great cook. Thanks for sharing.

  • efepolat

    this tart is delicious! I’ve just made it. It turned out great. It is amazingly delicious. I highly recommend everyone to try this recipe.

  • Sheryl

    This looks like just the right thing for a potluck lunch get together with “the girls!” How many will this recipe serve? Can I do any of it in advance, and assemble it that morning….or is it best to do everything at one time?

    It makes about 2 tarts 8 X 2.5 (approx). the veggies can be grilled ahead and warmed up. but i would recommend making the tart fresh!

  • Sheryl

    Thanks for the quick response. Judging from everyone’s comments, I think that I will be safe to just make it for my lunch with out trying it out ahead of time………..and I think I will double the recipe so I will have enough for everyone!

  • Carol j

    You blew the healthyness of this by using wheat flour.

    I am not trying to eat gluten free here, nor restrict myself from eating wheat. I blog about what we eat. This was an effort to make a butter free crust, not wheat free. For those who are looking for a gluten free crust is free to adapt on this and build their own. Besides, I believe in eating in moderation. Wheat is not bad for you unless you cannot tolerate it and we are not eating this everyday.

  • […] Grilled Vegetable and Hummus Tart from eCurry […]

  • […] your tart. I usually save them for grilled veggie sandwiches or salad the next day.Inspired by eCurry 3.2.2499 […]

  • Ronaldo

    Great recipe. For enveyore complaining this is not real pizza get a life. Pizza comes in all different shapes and sizes. Not enveyore put sauce on their pizza so does that not make it a pizza, I think not. If you do not like the recipe then shut up and don’t comment. No one wants to hear you complain and tell us you know everything there is to know about cooking.

  • […] MJ) to chop all of the veggies while you are doing the rest. I originally found this recipe on ecurry and modified it a little for my own […]

  • […] znalazłam w serwisie eCurry, ale trochę go zmieniłam. A serwis odkryłam dzięki Pinterest, który to serwis bardzo polecam. […]

  • […] znalazłam w serwisie eCurry, ale trochę go […]

  • […] eCurry – Grilled Vegetable & Hummus Tart […]

  • […] more Traditional hummus was smeared across a fresh baked olive oil flatbread and topped with roasted vegetables, garlic, and fresh […]

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