- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
4 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
This is a great addition to any crudite platter.
1 cup (4 and 1/2 ounces) raw pumpkin seeds
2 small cloves garlic, peeled
2 tablespoons coarsely chopped fresh parsley, or 6 cubes Dorot Gardens Frozen Parsley
3 scallions, coarsely chopped (green and white parts)
1/4 cup Bartenura Extra-Virgin Olive Oil
1/4 cup water (plus more if needed)
1 and 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon Tuscanini Fine Sea Salt
1/4 teaspoon red pepper flakes (optional)
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.
In a food processor, puree toasted pepitas, 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.
Yields 1 cup
How Would You
Rate this recipe?
Please log in to rate
Reviews