Eosinophilic Esophagitis Friendly Garlic Mint Pumpkin Seed Dip
Total time23 min
Prep time10 min
Cook time8 min
5.0(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- 2 cloves garlic, peeled
- ½ cup fresh mint leaves, loosely packed
- ¼ cup fresh parsley leaves, loosely packed
- 3 tbsp olive oil, plus more for drizzling
- 1 tbsp apple cider vinegar
- 3 tbsp water, plus more as needed
- ½ tsp salt, or to taste
For serving
- 1 tbsp olive oil, for drizzling (optional)
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they are puffed and golden in spots and begin to pop, about 5–7 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 5 minutes.
- 2
Add the cooled pumpkin seeds and garlic cloves to a food processor. Pulse 8–10 times until the seeds are coarsely ground and the garlic is broken down.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!