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Hummus & Roast Vegetable Pie

Hummus & Roast Vegetable Pie

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Hummus & Roast Vegetable Pie
Baking Camelina Christmas Grains and Seeds Hearty Pies Vegan Vegetarian

by The Cook and Him 1 Comment

The Cook & Him's combination of hummus (or ful nabed!) with roasted vegetables gives this delectable pie a rich creaminess, while camelina seeds provide a nutty crunch.

This roast vegetable pie with added hummus is an inspired creation of The Cook & Him. We like to make this pie with a fava bean "hummus" or ful nabed.

Serves 4

Ingredients

  • 1 Red Onion, peeled and roughly diced
  • ½ head of Broccoli, broken into small florets
  • 1 Pepper (yellow or red as they are sweeter), stalk and seeds removed and flesh roughly diced
  • 1 large Courgette, roughly diced
  • 1 Carrot, peeled or scrubbed clean and roughly diced
  • ¼ cup Camelina Seed
  • 1 tblsp Olive Oil
  • 2 tsp Garlic Powder
  • 1 tsp Ground Cumin
  • 4 sprigs Fresh Thyme, leaves only
  • Salt and Pepper to season
  • 200g Ful Nabed (fava bean "hummus") or other Hummus
  • 375g pack Ready Rolled Puff Pastry
  • Oat Milk or similar - for glazing

Method

  1. Heat your oven to 180 Fan / 200 C / 400 F / Gas 6. Line a large baking sheet with grease-proof paper or a silicon mat
  2. Put all the prepared veg into a large bowl along with the olive oil, garlic powder, cumin, thyme leaves and plenty of seasoning. Give everything a good stir till the veg is coated then tip onto your tray and roast for 30 minutes
  3. Remove from the oven and leave to cool for 10 minutes then stir in the ful nabed or hummus and camelina seeds
  4. Unroll the puff pastry sheet then cut in half. Using a rolling pin, roll out one half of the pastry to just a little bit bigger. Lay this on the baking sheet
  5. Spoon the veg mixture onto the pastry base, flattening the top for an even layer, but leaving a 1 inch border around the edge. Brush the border with some oat milk
  6. Roll the other half of pastry so it's a little bit bigger than the base then carefully lay over the top of the veg.
  7. Crimp, fork or fold to seal the edges then brush some more oat milk over the whole of the top before cutting a 2-3 slashes in the top of the pastry 
  8. Bake in the oven (at the same temperature) for around 40 minutes until the pastry is crisp and golden


The Cook and Him
The Cook and Him

Author


1 Response

Jane Harris
Jane Harris

April 21, 2020

Made this today. Made hummus from the Carlin Peas I cooked yesterday. Totally delicious combination xx Came out better than I had hoped ! Thank you x

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