Informations supplémentaires
20 min.
|
550 kcal
|
easy
|
|
Printable version
1. Cook the chips
Preheat the oven to 400°F. Cut the pita breads into triangles. Place on a baking sheet lined with baking paper. Add a drizzle of oil, the cumin seeds and salt. Bake in the oven for 6-8 minutes or until browned.
2. Make the dip
Put the tofu, the cucumber, the guacamole, the herbs, the garlic and the juice of half a lime in a container or a food processor. Reduce everything to a smooth dip with a hand blender. Add salt and pepper to taste.Children are often interested in seeing a mixer in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to taste it.
3. Plate your dish
Serve the dip with the chips. Bon appétit!
300gSoft Tofu
2unitGuacamole
1unitLebanese Cucumber(s)
2unitGarlic Clove(s)
2unitDill and Coriander
0.5unitLime
4unitPita(s)
5gCumin Seeds
What you need
hand blender or food processor, sheet pan
550 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
49g
16%
fat
34g
52%
cholesterol
0mg
fiber
15g
60%
protein
19g
saturated
5g
25%
sodium
311mg
13%
sugar
5g
trans
0g