Recipe by Alexandra Zohn

Pumpkin Seed Dip

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

This is a great addition to any crudite platter.

Ingredients

Main ingredients

  • 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)

Directions

Prepare the 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 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.

Notes:

Serve immediately or keep refrigerated for up to three days.

Prepare the Dip

Yields 1 cup

Pumpkin Seed Dip

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