Low Iodine Garlic Mint Pumpkin Seed Dip
Total time23 min
Prep time10 min
Cook time8 min
5.0(28)
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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.
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