Savory Tarts with Beet Hummus
Mini savory tarts with beet hummus made with chickpea flour and filled with roasted beet hummus. Topped with green peas and sprouts. High-protein, vegan, and gluten-free.
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Tarts
- 100 g chickpea flour
- 2 tablespoons chia seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons pumpkin seeds
- 3 tablespoons water
- 2-3 tablespoons olive oil
- 1/2 teaspoon baking powder
- a pinch of oregano
- salt to taste
Roasted beet hummus
- 1.5 cups chickpeas approx. 250 g (cooked and drained)
- 1 cup roasted beet approx. 190 g (peeled and chopped)
- 3-4 tablespoons lemon juice
- 2 cloves garlic
- 1 tablespoon olive oil
- 50 g toasted sesame seeds
- salt to taste
Instructions
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 2-3 tablespoons olive oil and 3 tablespoons of water. Mix and knead with your hands until it all sticks together.
- Spread the dough into 6 tart molds and bake for 20 minutes until crisp or lightly golden.
- Remove from the oven and let it cool down completely.
- Fill the tarts with roasted beet hummus (see below) and top it with green peas and sprouts (for decoration I used broccoli flowers).
Roasted beet hummus
- Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Check out the full recipe for the roasted beet hummus here!
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