Crispy Chickpea Toasts with Tahini Yogurt Cream, Spiced Carrots, and Fresh Mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray or an approximately 8 x 8 in (20 x 20 cm) pan with parchment paper and lightly grease it with a few drops of olive oil.

2. 2

   In a bowl, whisk together the chickpea flour, water, 1 tbsp (15 ml) olive oil, 1/2 tsp salt, half of the black pepper, and half of the ground cumin until smooth and pourable. Let it rest for 10 minutes.

3. 3

   Pour the mixture into the prepared pan in a thin, even layer. Bake for 12 minutes at 220 °C / 425 °F, or until set and lightly golden around the edges.

4. 4

   Meanwhile, make the cream by mixing the Greek yogurt, tahini, finely grated lemon zest, 1 tbsp (15 ml) lemon juice, 1/4 tsp salt, and a pinch of black pepper in another bowl. Stir until smooth and set aside.

5. 5

   Heat the remaining olive oil in a skillet over medium heat. Add the carrots and sauté for 3 minutes. Stir in the remaining ground cumin, smoked paprika, ground cinnamon, the remaining salt, and the honey. Cook for 3 more minutes, stirring, until the carrots are tender but still slightly firm.

6. 6

   Remove the chickpea base from the oven and let it rest for 3 minutes. Cut it into 12 small rectangles or squares. For extra texture, return the pieces directly to the tray and bake for 3 more minutes at 220 °C / 425 °F until crispier.

7. 7

   To assemble, spread a small spoonful of tahini yogurt cream over each toast. Top with some of the spiced carrots.

8. 8

   Finish each piece with chopped fresh mint, toasted sesame seeds, and the remaining drops of lemon juice. Serve warm or at room temperature.