This exotic sounding dip tastes amazing with tortilla or pita chips. The lime juice and chili in the recipe are the perfect accents to the nutty, roasted pumpkin seed flavor. You will be pleasantly surprised!
Pumpkin Seed Dip with Chili and Lime
1 1/2 cups hulled pumpkin seeds
3 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. chili powder
3/4 cup vegetable stock
juice of 1 lime
salt to taste
paprika
Dry roast pumpkin seeds in a skillet, stirring constantly until they begin to pop. Remove from heat, cool slightly, then grind finely in a food processor. Set aside.
Heat the olive oil in the skillet, add garlic and saute for about 30 seconds before adding spices. Stir in ground pumpkin seeds and vegetable stock, and cook down until creamy. Add lime juice and salt to taste.
Puree the mixture once more in the food processor for a smooth consistency. Put into your favorite serving bowl and sprinkle with a bit of ground paprika, if desired. Serve warm or at room temperature with tortilla or pita chips. Addictive!
Note: Do be sure to use the "hulled" pumpkin seeds; this is important for the success of this recipe. Enjoy :)
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