Chia and quinoa tortillas with a trio of dips

Chia and quinoa tortillas with a trio of dips

4.3 3 évaluations

Préparation 35min

Total 1h 45min

8 portions

Ingrédients

Chia and quinoa tortilla chips

quinoa
50 g
chia seeds white or black
50 g
cornmeal, coarse
50 g
sesame seeds
2 tbsp
fine salt to taste
2 pinches
lime juice (approx. ½ lime)
2 tsp
water
60 g

Sun-dried tomato, chilli and cashew dip

red chilli deseeded if preferred
1
garlic clove
1
Parmesan cheese cut into cubes (3 cm)
30 g
fresh coriander leaves only
5 sprigs
raw cashew nuts
120 g
red pepper deseeded and cut into quarters
1
lemon juice
1 tbsp
sun-dried tomatoes drained
100 g
extra virgin olive oil
30 g

Pumpkin dip

pumpkin flesh only, cut into pieces (4 cm)
500 g
extra virgin olive oil plus extra for drizzling
1 tsp
pine nuts toasted
100 g
goat's cheese
2 tbsp
fresh basil leaves only
2 sprigs
ground cumin
1 tsp
fine salt
1 pinch
black pepper, freshly ground
1 pinch

Artichoke dip

extra virgin olive oil for greasing
Parmesan cheese cut into cubes (3 cm)
60 g
onion cut into halves
¼
marinated artichoke hearts drained
250 g
mayonnaise
135 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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Également présenté dans

Gluten-free Baking 10 Recettes
Suisse

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