Chickpea flour tarts with purple sweet potato dip

Chickpea flour tarts with purple sweet potato dip

 

Chickpea flour tarts with purple sweet potato dip

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

  1. Preheat oven to 180 °C. Brush 6 tart molds (7 cm diameter) with a little bit of olive oil.
  2. 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.
  3. Spread the dough into 6 tart molds and bake for approx. 15 minutes or until crisp and lightly golden. 

  4. Remove from the oven and let it cool down completely.

Purple sweet potato dip

  1. Preheat oven to 200°C. 

  2. Wash a couple of purple sweet potatoes well and pat them dry with a dish towel.

  3. Place on a baking sheet and put them into the oven to bake for 30-45 minutes depending on a size.

  4. 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.
  5. Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy. 

Serving

  1. Fill the tarts with purple sweet potato dip and top them with chopped chives, white sesame seeds, and edible flowers (I used lilac).


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