Triple Chickpea Tarts

Name: Triple Chickpea Tarts
Prep time: 20 min
Total time: 15 min
Ingredients: For the Tart Bases:; 180g chickpea (gram) flour; ¼ tsp baking powder; 1 tsp (5g) Dr. Coy’s vegetable bouillon; 1 tbsp (10g) milled flaxseed; ½ tsp Black Pepper; 2 tbsp (30 ml) olive oil; 300ml water or unsweetened non dairy milk of choice; Fresh basil to garnish completed tarts; For the Red Pepper Hummus; 1 can chickpeas; rinsed and drained well; 150g roasted red peppers; ½ tsp paprika; 2 tbsp (30 ml) olive oil; 2 tbsp (30g) tahini; 1 clove of garlic; ½ tbsp fresh lemon juice; Water as needed; start with 2 tbsp (30 ml); For the Maple Walnuts:; 60g walnuts; 1.5 tbsp maple syrup; Pinch of Pink Himalayan Rock Salt; For the Roast Chickpeas:; 100g canned chickpeas; drained and rinsed well; ½ tbsp maple syrup; ½ tbsp olive oil; ½ tsp cinnamon

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Ingredients

For the Tart Bases:
180g chickpea (gram) flour
¼ tsp baking powder
1 tsp (5g) Dr. Coy’s vegetable bouillon
1 tbsp (10g) milled flaxseed
½ tsp Black Pepper
2 tbsp (30 ml) olive oil
300ml water or unsweetened non dairy milk of choice
Fresh basil to garnish completed tarts
For the Red Pepper Hummus
1 can chickpeas, rinsed and drained well
150g roasted red peppers
½ tsp paprika
2 tbsp (30 ml) olive oil
2 tbsp (30g) tahini
1 clove of garlic
½ tbsp fresh lemon juice
Water as needed, start with 2 tbsp (30 ml)
For the Maple Walnuts:
60g walnuts
1.5 tbsp maple syrup
Pinch of Pink Himalayan Rock Salt
For the Roast Chickpeas:
100g canned chickpeas, drained and rinsed well
½ tbsp maple syrup
½ tbsp olive oil
½ tsp cinnamon
½ tsp cumin
½ tsp Pink Himalayan Rock Salt

Instructions

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