Appareils et accessoires
Chia and quinoa tortillas with a trio of dips
Prép. 35min
Total 1h 45min
8 portions
Ingrédients
Chia and quinoa tortilla chips
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quinoa50 g
-
chia seeds white or black50 g
-
cornmeal, coarse50 g
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sesame seeds2 tbsp
-
fine salt to taste2 pinches
-
lime juice (approx. ½ lime)2 tsp
-
water60 g
Sun-dried tomato, chilli and cashew dip
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red chilli deseeded if preferred1
-
garlic clove1
-
Parmesan cheese cut into cubes (3 cm)30 g
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fresh coriander leaves only5 sprigs
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raw cashew nuts120 g
-
red pepper deseeded and cut into quarters1
-
lemon juice1 tbsp
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sun-dried tomatoes drained100 g
-
extra virgin olive oil30 g
Pumpkin dip
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pumpkin flesh only, cut into pieces (4 cm)500 g
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extra virgin olive oil plus extra for drizzling1 tsp
-
pine nuts toasted100 g
-
goat's cheese2 tbsp
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fresh basil leaves only2 sprigs
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ground cumin1 tsp
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fine salt1 pinch
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black pepper, freshly ground1 pinch
Artichoke dip
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extra virgin olive oil for greasing
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Parmesan cheese cut into cubes (3 cm)60 g
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onion cut into halves¼
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marinated artichoke hearts drained250 g
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mayonnaise135 g
Niveau
moyen
Infos nut. par 1 portion
Protides
16.4 g
Calories
2395 kJ /
570 kcal
Lipides
44.4 g
Fibre
11.2 g
Glucides
22.5 g
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