Tools
Hand blenders
Triblade
Butternut Squash and Quinoa Hotcakes with Coriander Pesto and Tamari Seeds
| Serves: 4 people | Recipe course: Dips | Total time (min.): 5 | Complexity (1 to 3): 1 |
Hand blenders
Triblade
Ingredients
Tahini 150 grams
Garlic cloves 2
Lemon 2
Tinned chickpeas 2 tins
Olive oil 100 grams
Salt 1 pinch
Water 150 grams boiling
Prep. (Before you begin)
1 - Peel and roughly chop the garlic.
2 - Juice the lemons.
3 - Drain the chickpeas.
Getting started
Connect the Triblade attachment to the hand blender.
Stage 1
1 - Add the Ingredients (tahini, garlic, lemon juice, chickpeas, oil, salt, water) into the large bowl.
2 - Use the Turbo function to process the mixture until smooth.
3 - Serve.
