Low Sodium Garlic Parsley Pumpkin Seed Dip

Total time15 min

Prep time10 min

Cook time5 min

Low Sodium Garlic Parsley Pumpkin Seed Dip

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Ingredients

6 servings

1 cup raw pumpkin seeds (pepitas)
KIND Raw Pumpkin Seeds Now Foods Raw Pumpkin Seeds Raw - 1 lb Seed Aurora Natural Organic Raw Pumpkin Seeds, 10 oz Raw Pumpkins Seeds Raw Pumpkin Seeds
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2 cloves garlic, peeled
1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
1 tbsp apple cider vinegar
3 tbsp olive oil, plus more for drizzling
3–4 tbsp water
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp olive oil, for drizzling (optional)
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 tbsp pumpkin seeds, toasted (optional)

Instructions

1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
2
Add the toasted pumpkin seeds and garlic cloves to a food processor and process until the mixture resembles coarse crumbs, about 20 seconds.

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