Pumpkin Seed Dip

Alexandra Zohn Recipe By
  • Cooking and Prep: 10 m
  • Serves: 4
  • No Allergens

This is a great addition to any crudite platter.

Ingredients (10)

Main ingredients

Start Cooking

Images:

Prepare the Dip

Yields 1 cup
  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 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.
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