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.
Ingredients
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!
Tried this recipe?Let us know how it was in the comments section. We are very grateful for your feedback.
If you like this image, click below to Pin and follow us on Pinterest.
