Low Sodium Roasted Pumpkin Seed Dip with Garlic & Scallion

Total time18 min

Prep time10 min

Cook time8 min

Low Sodium Roasted Pumpkin Seed Dip with Garlic & Scallion

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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
3 scallions, green tops only, roughly chopped
¼ cup fresh parsley leaves, loosely packed
1 tbsp apple cider vinegar
3 tbsp olive oil, plus more for drizzling
¼ cup water, plus more as needed
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 fresh parsley, finely chopped (optional)
1 tsp olive oil, for drizzling (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, 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 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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