top of page

Pumpkin Seed Dip

Pumpkin Seed Dip_edited.jpg


PUMPKIN SEEDS: Packed with antioxidants which help reduce inflammation and clean your cells of free radicals.  Lignans in pumpkins seeds play a key role in preventing and treating breast cancer. Incorporating pumpkin seeds into your diet can help maintain bladder and prostate health.  

JALAPENO: The nutrient in jalapenos and other spicy peppers, capaisin, helps to boost your metabolism, increasing fat burn and helping you lose weight.  

Gluten-Free, Vegan Option

Serves 6-8


1 cup pumpkin seeds
2 Tbsp. grapeseed or other neutral oil
3 cloves garlic, chopped
1/2 cup chopped shallots (about 4)
1 large jalapeno, stemmed and chopped
sea salt, to taste
1/3 cup each parsley and cilantro
juice of one lime
1/4 cup orange juice
1 Tbsp. extra virgin olive oil
1/4 cup water


  1. In a saucepan over medium heat, toast your pumpkin seeds until just fragrant, about 5 minutes. Transfer to a food processor. 

  2. Add the oil to the pan to warm up. Add the garlic, shallot, jalapeno and a generous pinch of salt. Sauté until tender, about 5 minutes. Transfer to the food processor to cool. Add the parsley and cilantro, lime juice, orange juice, oil, water and another pinch of salt. 

  3. Run the processor until combined but still a little chunky. Add water or citrus to loosen if needed - you want it to be more like guacamole than nut butter. Salt to taste. 

*The dip will keep in the fridge for a week.  If you can make it the day before, because it gets better as the flavors have time to marry.

bottom of page