This is a great addition to any crudite platter.
Pumpkin Seed Dip
Recipe By Alexandra Zohn
- Cooking and Prep: 10 m
- Serves: 4
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Images:
Prepare the Dip
Yields 1 cup
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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.
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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.
Note:
Serve immediately or keep refrigerated for up to three days.
