Pie with hummus and summer vegetables

Pie with hummus and summer vegetables is a dish that is perfect for a snack in the heat. Its flavor is perfectly balanced, and the pie itself is both light and satisfying. Filling with hummus and vegetables will enrich the dish with vitamins and healthy elements.

1. Calories
   214,8 kcal
2. Protein
   7,77 gram
3. Fat
   7,67 gram
4. Carbohydrates
   28,95 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. The chickpeas is canned

   ---

   
   280 g
2. Tahini

   ---

   
   2 tbsp. l. = 34 g
3. Olive oil

   ---

   
   1 tbsp. l. = 17 g
4. Garlic

   ---

   
   2 cloves = 10 g
5. Lemon juice

   ---

   
   to taste
6. Zira / Kumin

   ---

   
   to taste
7. Smoked paprika

   ---

   
   0.5 tsp. = 3.5 g
8. Water

   ---

   
   40 ml = 40 g
9. Onions

   ---

   
   1 piece = 80 g
10. Remocated tomatoes

    ---

    
    150 g
11. Peas

    ---

    
    190 g
12. Provencal herbs

    ---

    
    1 tsp. = 2 g
13. Salt

    ---

    
    to taste
14. Breadcrumbs

    ---

    
    2 tbsp. l. = 30 g
15. Puff pastry

    ---

    
    300 g
16. Carrot

    ---

    
    2 pcs. = 200 g
17. Zucchini Tsukini

    ---

    
    1 piece = 200 g
18. Fresh greens

    ---

    
    optional

Steps:

1. 
   Lay out the ingredients in front of you. Wash the vegetables. Thaw the puff pastry. Preheat oven to 200°C.
2. 
   Prepare hummus. Place chickpeas in a blender bowl. Add tahini, olive oil, garlic, salt, cumin, paprika and lemon juice. Grind everything into a homogeneous paste, periodically scraping the mixture from the sides of the blender bowl.
3. 
   Prepare the filling. Finely chop the onion. Blot the tomatoes free of oil and chop finely. Heat the sun-dried tomato oil and fry the onion until soft. Add peas, tomatoes, herbes de Provence, salt and pepper. Cook, stirring occasionally, 2-3 minutes. Let the vegetable mixture cool slightly. Leave 180 g of hummus in the blender, add fried vegetables and 2 tbsp. l. crackers. Beat until smooth and thick.
4. 
   Prepare the pie. Cut the peeled carrots into thin ribbons using a vegetable peeler. Without peeling, cut the zucchini in the same way. Roll out the dough into a layer and line the mold with it. Form sides and remove excess. Prick the dough base evenly with a fork. Sprinkle breadcrumbs over the base and spread hummus on top. Arrange the zucchini and carrot slices in a spiral pattern, pressing them lightly into the hummus. Brush the vegetables with sun-dried tomato oil, lightly salt and pepper. Bake for 45 minutes at 200°C.
5. 
   Serve the pie chilled, garnished with herbs.