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Bake the empty crust in the oven (400F) for 8-9 minutes.
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While this is cooking, cook the onion in a medium size pan over medium heat with a little bit (2 tsp) of olive oil; sauté for a few minutes, then add minced garlic, and sauté for a few more minutes.
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Remove crust from oven and let cool down for a minute.
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Spread the homemade hummus at the bottom of the pre-cooked crust.
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Add the pre-cooked onion slices and minced garlic on top, spreading equally.
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Add the slices of tomatoes on top, with a pinch of sea salt over.
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Arrange the zucchini slices over the tomatoes.
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Bake in the oven at 425F for 25-30 minutes, or until nicely golden.
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While this is baking, prepare the pesto: In a mini food-processor, blend all the ingredients (tomato, basil, walnuts, about 2-3 Tbsp olive oil, a couple of pinches of sea salt and some ground pepper).
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Once it's cooked, serve the pie right away, with a generous amount of the Sicilian pesto on top, and a green salad on the side.