Chickpea Tarts with Purple Dip
These delicious mini chickpea tarts with purple dip are made with chickpea flour and filled with purple sweet potato dip. Vegan and gluten-free.
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Ingredients
Chickpea flour tarts
- 120 g chickpea flour
- 3 tablespoons chives chopped
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/3 teaspoon dried oregano
- 1 teaspoon baking powder
- 4 tablespoons water
- 2 tablespoons olive oil
- garlic powder to taste
- salt to taste
Purple sweet potato dip
- 2 cups purple sweet potatoes baked and roughly chopped
- 2-3 cloves garlic
- juice of 1/2 lemon
- 1 tablespoon olive oil
- 4-5 tablespoons sesame seeds toasted
- salt to taste
- 2-3 tablespoons unsweetened almond milk or any other alternative
Instructions
Chickpea flour tarts
- Preheat oven to 180 °C. Brush 6 tart molds (7 cm diameter) with a little bit of olive oil.
- Combine dry ingredients in a bowl. Add 2 tablespoons olive oil and 4 tablespoons of water. Mix and knead with your hands until it all sticks together. If needed, you can add one more tablespoon of water.
- Spread the dough into 6 tart molds and bake for approx. 15 minutes or until crisp and lightly golden.
- Remove from the oven and let it cool down completely.
Purple sweet potato dip
- Preheat oven to 200°C.
- Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.
- Place on a baking sheet and put them into the oven to bake for 30-45 minutes depending on size.
- Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling.
- Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Serving
- Fill the tarts with purple sweet potato dip and top them with chopped chives, white sesame seeds, and edible flowers.
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