• 1 kilogram (2.2 pounds) dry chickpeas
  • 80 milliliters (1/3 cup) lemon juice
  • 6 garlic cloves
  • 300 grams (10.6 ounces) tahini
  • Salt to taste
  • Pepper to taste
  • Cilantro to taste
  • 2 tablespoons avocado oil

The pastry

  • 200 grams (7 ounces) butter
  • 6 grams (1 teaspoon) salt
  • 3 grams (1/2 teaspoon) powdered sugar
  • 2 eggs (100 grams, about 3.5 ounces)
  • 380 grams (13.4 ounces) flour


  • Blender or Food Processor

    A high-powered blender or food processor is essential for achieving that smooth, creamy hummus consistency.

  • Mixing Bowls

    You'll need a few mixing bowls for organizing and preparing your ingredients. Opt for glass or stainless steel for easy cleaning.

  • Parchment Paper

    Parchment paper is a baker's best friend, keeping your pastry from sticking and making cleanup a breeze.

  • Tart Mold

    Using a high-quality tart mold will help your pastry hold its shape and bake evenly.

  • Spatula

    A good spatula is crucial for spreading the hummus evenly within the tart base.


Step 1

1. Pre-soak the chickpeas in plain water at room temperature with 1 teaspoon of baking soda for about 12 hours (or overnight). Tip: This helps to soften the chickpeas and reduce cooking time.

Step 2

2. Rinse the chickpeas and cook them for 30 minutes. Transfer the chickpeas to a blender, and add boiled water (or its own cooking liquid) until it covers the chickpeas. Blend for at least 5 minutes. Tip: Blending thoroughly ensures a smooth hummus texture.

Step 3

3. Add garlic, salt, pepper, and cilantro. Blend everything together for a couple of minutes. Then add tahini and 2 tablespoons of avocado oil; blend for another 2 minutes until you achieve the consistency of sour cream. At the very end, add the lemon juice and blend until well combined. Tip: Adjust lemon juice, salt, and pepper to taste.

Step 4

4. In a separate bowl, mix all the dry ingredients. Add cubed butter and rub it into the dry mixture until it resembles breadcrumbs. Add the eggs and knead the dough until it comes together. Tip: Avoid over-kneading the dough to ensure a tender pastry.

Step 5

5. Spread the dough in a tart mold. Make small punctures with a fork, place a sheet of parchment paper on top, and add a bag of dry beans or rice as a weight. Refrigerate the dough for half an hour. Tip: Chilling the dough helps it to hold its shape while baking.

Step 6

6. Preheat the oven to 356°F (180°C). Bake the dough for 15 minutes, then let it cool completely. Tip: Pre-baking the pastry ensures a crisp base.

Step 7

7. Fill the cooled tart base with the prepared hummus. Decorate with cherry tomatoes, pea microgreens, and pine nuts. Sprinkle with smoked paprika. Tip: Serve immediately or refrigerate for up to 2 days.


Imagine sitting at a whimsical picnic, surrounded by vibrant greenery, as you enjoy a slice of this heavenly hummus pastry. 🌳🍃

For a light appetizer, serve this pastry with a side of fresh, crisp vegetables like celery, carrots, and bell peppers. The crunchiness of the veggies complements the creamy hummus beautifully.

Or, if you’re hosting a cozy brunch, pair it with a zesty lemon and arugula salad. The **lemony tang** cuts through the rich pastry, creating a delightful balance of flavors.

For an evening treat, why not present this with a platter of assorted cheeses and a selection of chilled white wine or a refreshing gin and tonic?

Whatever the occasion, this hummus pastry will add a touch of elegance and **culinary magic** to your table. 🍷🧀


Gluten-Free Version 🌾❌:

Swap out the regular flour for a gluten-free alternative like almond or coconut flour. Make sure to check your other ingredients for any hidden gluten to keep it safe for everyone.

Vegan Version 🌱🐄📛:

Replace the butter with a vegan-friendly substitute such as coconut oil or vegan margarine. For the eggs, use flaxseed meal mixed with water (1 tablespoon flaxseed to 3 tablespoons water per egg).


  • How do I prevent my tart shell from becoming soggy?

    Ensure your tart shell is fully baked and cooled before filling it. You can also brush a thin layer of egg white on the crust and bake for an additional 5 minutes to create a moisture barrier.

  • Can I prepare the hummus in advance?

    Yes, you can prepare the hummus up to two days in advance. Store it in an airtight container in the fridge until you're ready to assemble the pastry.

  • Why is my hummus too thick?

    If your hummus is too thick, gradually add more water, olive oil, or lemon juice until you reach your desired consistency.

  • What's the best way to keep my pastry crust from shrinking?

    After lining your mold with the dough, chill the tart shell for at least 30 minutes before baking. This helps to solidify the fat in the dough, preventing shrinkage.

  • Can I use canned chickpeas instead of dry chickpeas?

    Absolutely! If you're short on time, canned chickpeas can be a great alternative. Just make sure to rinse and drain them well.

  • How do I achieve a smooth hummus consistency?

    Blend the chickpeas while they are hot, and don't rush the blending process. Let your blender run for several minutes to achieve that creamy texture.

Nutrition facts

Hummus snack tart
Recipe Yield:1 tart
Calories:About 350-400 calories per serving.
Calories (Min - Max):3500 - 4000
Total Fat:150g
Saturated Fat:30g
Total Carbohydrate:450g
Total Sugars:15g