Pumpkin Seed Dip
1. Toast pumpkin seeds in a dry heavy skillet over low heat. Stir frequently with a heat-proof spatula, until seeds puff (but NOT brown), about five to seven minutes. Let cool.
2. In a food processor, puree toasted pumpkin seeds, garlic, parsley, scallions, oil, water, lime juice, cumin, salt and pepper flakes (if using), until smooth. Thin with a bit more water if desired. Taste for seasoning and adjust if needed.
Note: Serve immediately or keep refrigerated for up to three days.
- 30 g Total Fat
- 5 g Saturated Fat
- 0 g Cholesterol
- 244 g Sodium
- 7.8 g Carbohydrates
- 1.8 g Dietary Fiber
- 8.9 g Protein
- 6 g Iron
Directions
1. Toast pumpkin seeds in a dry heavy skillet over low heat. Stir frequently with a heat-proof spatula, until seeds puff (but NOT brown), about five to seven minutes. Let cool.
2. In a food processor, puree toasted pumpkin seeds, garlic, parsley, scallions, oil, water, lime juice, cumin, salt and pepper flakes (if using), until smooth. Thin with a bit more water if desired. Taste for seasoning and adjust if needed.
Note: Serve immediately or keep refrigerated for up to three days.
