Low Iodine Garlic Basil Pumpkin Seed Dip
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil, divided
- 1 cup fresh basil leaves, loosely packed
- 1 tbsp apple cider vinegar
- 3 tbsp water, plus more as needed
- ½ tsp salt
For serving
- 1 tbsp olive oil, for drizzling (optional)
- 1 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they are golden and begin to pop, about 4–5 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 5 minutes.
- 2
While the seeds toast, place the unpeeled garlic cloves on a small baking sheet and drizzle with 1 tbsp of the olive oil. Roast in a 400°F (205°C) oven (or toaster oven) until the skins are golden and the cloves feel soft when pressed, about 12–15 minutes. Let cool slightly, then squeeze the roasted garlic out of the skins and discard the skins.
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