If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I found this recipe from Rick Bayless and it is an Ancient Mayan dip which consists of roasted tomatoes, hulled pumpkin seeds, lime juice and a pinch of cayenne. The simplicity of this dish makes for an absolutely delicious healthy dip. There is absolutely no oil used and it is full of bright, zesty, flavors. A "different" dip that everyone should have in their repertoire. It is best served warm but just as wonderful at room temperature served with baguette slices. Everyone I have served this to raves about this dip. I hope you enjoy it as much as we do —NuM NuM
Makes 4 servings
- 1 cup hulled pumpkin seeds
- 3 Ripe plum tomatoes
- 2 tablespoons red onion, finely chopped
- 1.5 tablespoons finely chopped parsley
- 1 pinch cayenne or chili powder
- 1/2 finely grated garlic
- 1 lime, juiced
- Heat oven to 350F. Spread seeds in one layer on a baking sheet and check after a 3-4 minutes. When you hear the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Don't let them darken past golden or the dip will taste bitter. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding
- Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler. Roast until splotchy-black and thoroughly soft, about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces
- Finish the dip. In a medium bowl, combine the pumpkin seeds, tomatoes, onion and parsley. Stir in enough lime juice to give the mixture a dip-like consistency. Taste and season with salt and chili powder (usually about a scant teaspoon)
- This recipe was entered in the contest for Your Best Dip
Put Summer in a Jar
How to freestyle berry jam
Freestyle berry jam.
A toast to toast.
We're obsessed: wooden everything.
The new Food52 office.