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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.
Course Appetizer, Snack
Cuisine Gluten-free, Vegan
Author Nensi Beram


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


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.


  • Fill the tarts with purple sweet potato dip and top them with chopped chives, white sesame seeds, and edible flowers.