Toasted Pumpkin Seed Dip

Toasted Pumpkin Seed Dip

Yield: 1 3/4 cup

  • 1 cup Fastachi Salted Pepitas
  • 2 tbsp grapeseed oil, divided
  • 1/2 cup finely chopped shallots
  • 1 jalapeno pepper, seeds remove and finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup lightly packed flat leaf parsley
  • 1/4 cup lightly packed cilantro
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • Zest of one lime
Place Fastachi Salted Pepitas in the bowl of a food processor and set aside. Heat the grapeseed oil until shimmering in a large skillet. Add the shallots, jalapeno, and garlic and cook over moderate heat, until softened, about 5 minutes. Transfer mixture to a food processor and let cool.

Add the parsley, cilantro, lime juice, lemon juice, olive oil, lime zest and a ¼ cup of water to the food processor and puree until smooth.

Transfer to a bowl and serve with pita chips and or fresh vegetables.

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