Pumpkin Seed Dip

By NuM NuM
January 16, 2011
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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 doNuM 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
  1. 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
  2. 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
  3. 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)

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