Red Meat Allergy Friendly Roasted Pumpkin Seed Dip with Garlic & Scallion
Total time18 min
Prep time10 min
Cook time8 min
5.0(12)
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- 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
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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