Triple Chickpea Tarts
Intermed..
Triple Chickpea Tarts with Roasted Red Pepper Hummus & Maple Walnuts For the chickpea fanatics in your life, the elements of these tarts can be prepared a day in advance and then gently heated and assembled before serving! Created by Michelle Hunt
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
4
Triple Chickpea Tarts
Intermed..
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
4
Introduction
Triple Chickpea Tarts with Roasted Red Pepper Hummus & Maple Walnuts For the chickpea fanatics in your life, the elements of these tarts can be prepared a day in advance and then gently heated and assembled before serving! Created by Michelle Hunt
Ingredients
- 180g chickpea (gram) flour
- ¼ tsp baking powder
- 1 tsp (5g) Dr. Coy’s vegetable bouillon
- 1 tbsp (10g) milled flaxseed
- ½ tsp Black Pepper
- 2 tbsp (30 ml) olive oil
- 300ml water or unsweetened non dairy milk of choice
- Fresh basil to garnish completed tarts
- 1 can chickpeas, rinsed and drained well
- 150g roasted red peppers
- ½ tsp paprika
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30g) tahini
- 1 clove of garlic
- ½ tbsp fresh lemon juice
- Water as needed, start with 2 tbsp (30 ml)
- 60g walnuts
- 1.5 tbsp maple syrup
- Pinch of Pink Himalayan Rock Salt
- 100g canned chickpeas, drained and rinsed well
- ½ tbsp maple syrup
- ½ tbsp olive oil
- ½ tsp cinnamon
- ½ tsp cumin
- ½ tsp Pink Himalayan Rock Salt
FOR THE TART BASES:
FOR THE RED PEPPER HUMMUS
FOR THE MAPLE WALNUTS:
FOR THE ROAST CHICKPEAS:
Method
- 1. For the Tart Base:
- 2. Preheat oven to 180C (350F).
- 3. Line the base of four fluted 4 inch loose bottom tart tins with baking paper and lightly grease with spray oil.
- 4. Whisk together all base ingredients in a large bowl or jug.
- 5. Pour into prepared tins.
- 6. Bake in the preheated oven for 10 -12 minutes.
- 7. Allow to cool in the tins for 5 minutes before transferring to a wire rack.
- 8. Store in a sealed container in the fridge overnight.
- 9. For the Hummus:
- 10. Blend together all ingredients in a high speed blender until smooth. Add a little more water to reach preferred hummus consistency.
- 11. Store in the fridge in a seal tight container for up to three days.
- 12. For the Maple Walnuts:
- 13. Reduce oven 160C (300F).
- 14. Toss together walnuts and maple syrup, season with a pinch of salt.
- 15. Place on a baking paper lined tray and roast for 10 minutes. Remove and allow to cool before storing in a seal tight container until ready to serve.
- 16. For the Roast Chickpeas:
- 17. Whack oven up to 200C (400F).
- 18. Toss chickpeas with olive oil, maple syrup and spices.
- 19. Place on a baking paper lined tray and roast for 15 minutes, tossing half way through.
- 20. To Serve:
- 21. Place tart bases on a baking paper lined tray and heat for 5 minutes in an oven which has been preheated to 160C (300F).
- 22. Place the chickpeas on the tray alongside them to heat through at the same time.
- 23. Serve lightly warm bases topped with hummus, chickpeas, walnuts and garnish with some fresh basil and black pepper if desired.
