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Basic Hummus And A Vegan Apple Tart

This recipe is from Ottolenghi’s cookbook “Jerusalem” it calls for dried chickpeas rather than canned. I always stayed away from recipes where you have to cook the beans/peas and rather opt for canned because it’s easy and I guess I am a bit lazy. Well, have to say there is a difference, a big difference in flavor and texture when you use freshly made chick peas. I love just about anything from any of the cookbooks by Ottolenghi or the team of Ottolenghi and Tamimi. The books are beautiful to look at, the ingredients they use are always fresh and the recipes are simple but creative and everything so far that I have made has been absolutely delicious. Like chocolate chip cookies there are thousands of recipes out there for hummus. It’s not rocket science and is made easily and quickly and has always been welcome as an appetizer or part of the main meal. It’s a wonderful recipe and if you are hesitant to use dried chickpeas, it takes a little more time and effort but the results are well worth the effort. The only change I made when making this recipe is that I use half the garlic indicated, I am not a big fan of raw garlic, the garlic is flavor is definitely there but is more subtle with 2 cloves, of course if your garlic cloves are very small use more.

I am bringing the hummus and tart to Fiesta Friday #191, this week, the co cohosts are Judi @ and Antonia@ thank you ladies for co hosting and as always a big thank you to Angie for putting this party together every week!

Basic Hummus

Serves 6 or more

1 1/4 cup dried chickpeas

1 tsp baking soda

6 1/2 cups water

1 cup plus 2 tbs light tahini

4 tbs lemon juice freshly squeezed

4 cloves garlic crushed (I used 2 cloves)

6 1/2 tbs ice cold water

The night before put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

The next day, drain the chickpeas. Place a medium saucepan over high heat and add the chickpeas and baking soda, cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off foam and any skins that float to the surface. The chickpeas will need to cook between 20-40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Drain the chickpeas. You should have roughly 3 2/3 cups. Place the chickpeas in the food processor and process until you get a stiff paste. Then with the machine still running, add the tahini, lemon juice, garlic and 1 1/2 tsp salt. Finally, slowly drizzle in the ice water and allow it to process for 5 minutes until you get a very smooth and creamy paste.

Transfer to a serving bowl, cover with plastic wrap and let sit for 30 minutes before serving, you can also refrigerate until needed. Make sure to take it out of the refrigerator 30 minutes before serving. I drizzle the hummus with olive oil and sprinkle some sumac.

Delicious with fresh veggies and pita

I recently heard from friend I used to work with, it had been years since we have seen each other and I invited him over the other day to catch up, he is vegan and specifically requested pastry.  This tart is vegan,  has very little sugar, only about 2 tbs and is drizzled with apple cider cinnamon reduction. It couldn’t be simpler and it’s so beautiful. The pie crust is from the Crisco package and is one my Mother used for her pies, she didn’t even know her pie crust was vegan, I sliced the apples hasselback style, sprinkled with a little sugar, flour, cinnamon mixture, dotted a little earth balance and baked.

Simple, beautiful and delicious and it’s vegan

Flaky Pie Crust (Vegan)

Recipe on Crisco Shortening- makes single 9 inch pie crust

1 1/3 cup flour

1 tsp salt

1/2 cup vegetable shortening

6-8 tbs ice cold water

Whisk flour and salt together, add the shortening and with a pastry cutter combine until it resembles moist crumbs. Add water and stir with a fork. Gather together into a ball, wrap in plastic wrap and flatten into a disk and refrigerate for at least an hour. Roll the dough on floured work surface and line your tart pan. Refrigerate.

While dough is chilling, cut the apples in half, skin on, core and slice thinly keeping each half together, it’s easier to lift the sliced apples and place in pie shell. Heat oven to 400 degree’s. Mix 2 tbs sugar, 1 tbs flour, 1/4 tsp cinnamon in a small ramekin and set aside. Arrange the apples in the cold pie shell and sprinkle with the sugar, flour, cinnamon mixture. Dot with butter or vegan butter. Line a baking sheet with parchment and bake the tart until golden brown approximately 40-45 minutes.

Apple Cider Reduction

1 cup apple cider

1/2 tsp cinnamon

1 tbs sugar

Place everything in a non reactive heavy bottom saucepan and boil on medium high until it reduces to a syrup. Approximately 30-40 minutes.

Served with Vegan salted caramel ice cream.


37 Comments Post a comment
  1. Suzanne, these are some of your most stunning food photographs ever. You are getting so skilled!!! And also, everything looks delicious!!! 😘

    September 29, 2017
  2. OMG… Is it lunchtime yet? I’m starving after reading this post, Suzanne. 🙂 As always your photos are beautiful too. I wanted to stick my finger right into the hummus, but somehow the computer screen stopped it… The apples are so neatly arranged. I think you’ve invented a new sport — precision baking. And browned to perfection. Sigh…
    You will be the hit of the fiesta. Hugs on the wing.

    September 29, 2017
    • Oh Teagan I love your comments they always make me happy, thank you so much😁😁❤️

      September 29, 2017
  3. In love with both the recipes here! That apple tart 👌👌👌

    September 29, 2017
  4. Both of these recipes look delicious Suzanne; have a great weekend 🙂

    September 29, 2017
    • Hi Jess, thank you so much and you have a great weekend as well!

      September 29, 2017
  5. The hummus looks fantastic, Suzanne. There is a brewery near me that serves hummus that is made locally. It’s the best I’ve had. I bet they use dried chick peas. I’m glad you shared the recipe. I could use a bite of your apple tart. Have fun at the fiesta!

    September 29, 2017
    • Hi Mary; love hummus. Sounds like the brewery is a great place to eat and I’m saving you a piece of the tart❤️

      September 29, 2017
  6. Hi Suzanne-oh my yum to both my friend. Have a wonderful weekend!

    September 29, 2017
    • Hello Cheryl, thank you so much and hope you have a great weekend❤️

      September 29, 2017
  7. Gorgeous! Everything looks amazing

    September 29, 2017
  8. You even make vegan food look good!

    September 29, 2017
  9. Delicious Suzanne! The apple tart is just perfect, and I would love a slice now with some ice cream. I enjoy all kinds of hummus, and especially like making mine with dried chickpeas. It looks just perfect! Thank you for sharing with us over at Fiesta Friday!

    September 29, 2017
  10. I love hummus and can’t wait to try this version, although I was quite intrigued to see baking soda as one of the ingredients! I hear great things about Ottolenghi’s cookbook but have yet to try any of the recipes…I think I should dust off my Ottolenghi’s cookbook and yes great photos Suzanne!

    September 30, 2017
    • I love the cookbooks I have only tried a few recipes and have liked them all. Thank you so much Marisa❤️

      September 30, 2017
  11. Being from Jerusalem myself, I can vouch that your Hummus looks very authentic! I agree that there’s a huge difference between using freshly cooked chickpeas and canned ones. I prefer not to put baking soda when cooking, but I know many people do and prefer the texture better. It’s really a matter of taste.
    The tart looks so good! So nice of you to accommodate to your friend’s requests. 🙂

    September 30, 2017
    • I wonder what the difference would be not using baking soda. I could not taste it. Hmm maybe next time I will try without. Thank you so much Ronit.

      September 30, 2017
  12. Excellent recipes, Suzanne, both of them! Your apple tart is sooo…beautiful!! 😍😍
    Oh, Suzanne, our cohosts are Antonia and Judi. I know, I lied when I said Zeba; she’ll be hosting next week. Would you please edit and give Antonia the credit she so deserves, pretty please? And would you be able to cohost Oct 13? Pretty please??

    October 1, 2017
  13. The apple tart looks scrumptious, must be as delicious!

    October 1, 2017
  14. Wow, two gorgeous recipes! And your photos are amazing!

    October 2, 2017
  15. Love Hummus can have it anytime anywhere.. yours looks yum! I am craving some already and the tart looks so good with icecream…hmmm I am coming over 🙂

    October 2, 2017
  16. Everything looks delicious! ☺

    October 2, 2017
  17. I am not a big fan of hummus but I love tarts, especially the ones you make and this apple version I’m sure will be a hit. Thanks for sharing with Fiesta Friday Suzanne!

    October 2, 2017
  18. Oh gosh Suzanne– two of my favorite foods all in one post! Love humus in all forms– and that tart is so beautiful (great photos!). I’ll bet your friend loved it– isn’t it wonderful to get to sit and catch up with someone you haven’t seen for such along time?? Hope it was a great time together… hugs hugs!

    October 2, 2017
  19. Okay well you’ve convinced me. I need to get some dried chick peas and make hummus. If you say there’s a difference, then there is! Thanks!

    October 3, 2017
  20. I have to say that tart looks really yummy.

    October 3, 2017
  21. Hell. Yeah.
    That looks delicious – great photography too!

    October 10, 2017
  22. Taste Week #

    This looks delicious!

    October 12, 2017
  23. joypassiondesire #

    This looks so delicious! Thank you for sharing. ❤

    November 3, 2017

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