Playing with my hummus recipe before the vegan potluck, I added too much tahini and the hummus turned into dough. So if you make dough, make tarts!
These little beauties turned out to be light and very tasty. I filled them with white bean pesto and they were a hit!
2 cups cooked chic peas
1 cup tahini
1/4 cup lemon juice
1 tsp garlic salt
1/2 tsp chopped garlic
1/4 cup water
Add all ingredients into food processor with “s” blade. Blend, stop and scrape the side of the bowl, blend thoroughly until mixture resembles cookie dough. Shape into tarts and make the pockets at least 1/2″ deep. They will rise. Bake at 350 degrees for 10 – 12 minutes, cool and top with your favorite savory filling.