Chia and quinoa tortillas with a trio of dips

Chia and quinoa tortilla chips

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

Sun-dried tomato, chilli and cashew dip

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

Pumpkin dip

• 500 g pumpkin, peeled, cut into pieces (4 cm)
• 1 tsp extra virgin olive oil
• 100 g pine nuts, toasted
• 2 tbsp fresh 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, cut into cubes (3 cm)
• ¼ brown onion, cut into halves
• 250 g marinated artichoke hearts, drained
• 135 g mayonnaise (see Tips)