• Prep Time 45 minutes
  • Bake time 22 minutes
  • Makes 12 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Classic Pie Crust
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp salt
  • 1/2 cup well-chilled All-Vegetable Shortening Sticks
  • 3 to 6 tbsp ice cold water
  • Filling
  • 3/4 cup prepared hummus
  • 4 cups roasted vegetables (peppers, onions, garlic, eggplant, zucchini), cooled
  • 1/4 cup fresh basil leaves
  • Salt and pepper to taste

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 425°F (220°C)
  • Blend flour and salt in medium mixing bowl. Cut shortening into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs. Add 3 tbsp (45 mL) water, plus additional if necessary to make a dough moist enough to hold together. Turn onto lightly floured surface and shape into a ball. Roll into a 12” (30 cm) round. Place in bottom and up the sides of 11” (28 cm) tart pan with removeable bottom. Prick bottom and sides with fork. Line with parchment paper and pie weights. Bake in preheated oven, 10-12 minutes, until dry. Carefully remove pie weights and parchment paper, reduce oven temperature to 350°F (180°C) and continue baking 10 minutes, or until golden. Remove and cool while preparing filling.
  • Spread pie shell with hummus. Top with roasted vegetables, salt, pepper and fresh basil. Serve.


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