Pumpkin Seed Dip
NUTRITIONAL NOTES
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
Ingredients:
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
Directions:
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In a saucepan over medium heat, toast your pumpkin seeds until just fragrant, about 5 minutes. Transfer to a food processor.
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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.
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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.
