These tarts are made with chickpea flour and seeds and are very easy to make. Chickpea flour is high in protein (10 grams per 1/2 cup serving) and fiber (5 grams per 1/2 cup serving), and relatively low in carbohydrates. It is great for anyone avoiding gluten or refined carbohydrates. It is so versatile. It can be used in desserts, snacks, sauces, main dishes.
Savory tarts with roasted beet hummus
- 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 teste
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 recipe) and top it with green peas and sprouts (for decoration I used broccoli flowers)