Chia and Quinoa Tortillas with a Trio of Dips

Chia and Quinoa Tortilla Chips

• 50 g white quinoa
• 50 g chia seeds, white
• 50 g polenta
• 60 g water
• 2 Tbsp sesame seeds
• 2 pinches sea salt, to taste
• 2 tsp lime juice (approx. ½ lime)

Sun-dried Tomato, Chilli and Cashew Dip

• 1 long red chilli, deseeded if preferred
• 1 garlic clove
• 30 g Parmesan cheese, cubed (3 cm)
• 5 sprigs fresh coriander, leaves only
• 1 red pepper, deseeded and quartered
• 1 Tbsp lemon juice
• 120 g raw cashew nuts
• 100 g sun-dried tomatoes, drained
• 30 g extra virgin olive oil

Pumpkin Dip

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

Artichoke Dip

• extra virgin olive oil, for greasing
• 60 g Parmesan cheese, cubed (3 cm)
• ¼ brown onion, halved
• 250 g artichoke hearts, marinated, drained
• 135 g mayonnaise (see tip)