Eosinophilic Esophagitis Friendly Garlic Parsley Pumpkin Seed Dip
Total time15 min
Prep time10 min
Cook time5 min
4.7(18)
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- 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
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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