Low FODMAP Garlic Ginger Pumpkin Seed Dip
Total time18 min
Prep time10 min
Cook time8 min
4.5(3)
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- 2 cloves garlic, peeled
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, finely grated
- 3 tbsp olive oil, plus more for drizzling
- 1 tbsp apple cider vinegar
- ¼ tsp salt, plus more to taste
- 3–5 tbsp water, as needed
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the pumpkin seeds in a single layer and toast, stirring frequently, until they are puffed and golden with a few lightly browned spots, about 5–7 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Add the toasted pumpkin seeds, garlic, and ginger to a food processor. Pulse 8–10 times until the mixture resembles coarse crumbs.
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