Instructions

1. For the Tart Base:
2. Preheat oven to 180C (350F).
3. Line the base of four fluted 4 inch loose bottom tart tins with baking paper and lightly grease with spray oil.
4. Whisk together all base ingredients in a large bowl or jug.
5. Pour into prepared tins.
6. Bake in the preheated oven for 10 -12 minutes.
7. Allow to cool in the tins for 5 minutes before transferring to a wire rack.
8. Store in a sealed container in the fridge overnight.
9. For the Hummus:
10. Blend together all ingredients in a high speed blender until smooth. Add a little more water to reach preferred hummus consistency.
11. Store in the fridge in a seal tight container for up to three days.
12. For the Maple Walnuts:
13. Reduce oven 160C (300F).
14. Toss together walnuts and maple syrup, season with a pinch of salt.
15. Place on a baking paper lined tray and roast for 10 minutes. Remove and allow to cool before storing in a seal tight container until ready to serve.
16. For the Roast Chickpeas:
17. Whack oven up to 200C (400F).
18. Toss chickpeas with olive oil, maple syrup and spices.
19. Place on a baking paper lined tray and roast for 15 minutes, tossing half way through.
20. To Serve:
21. Place tart bases on a baking paper lined tray and heat for 5 minutes in an oven which has been preheated to 160C (300F).
22. Place the chickpeas on the tray alongside them to heat through at the same time.
23. Serve lightly warm bases topped with hummus, chickpeas, walnuts and garnish with some fresh basil and black pepper if desired.