Ingredients
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8 ounce raw pepitas (pumpkin seeds)
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2 tablespoon olive oil
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1 fresh jalapeño chile pepper, seeded and minced
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1 large clove garlic, minced
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½ teaspoon ground cumin
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½ cup water
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3 tablespoon fresh lime juice
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1 teaspoon salt
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¼ teaspoon black pepper
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Vegetable dippers and/or cooked shrimp
Directions
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In a 12-inch skillet toast pepitas over medium heat, stirring frequently, until seeds begin to pop and turn golden brown, 4 to 5 minutes. Transfer to a plate to cool. Reserve 2 Tbsp. seeds.
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Heat oil in same skillet over low. Add jalapeño pepper, garlic, and cumin; cook 1 to 2 minutes or until softened.
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Transfer jalapeño mixture to a food processor or blender; add toasted pepitas, 1/4 cup of the water, the lime juice, salt, and black pepper. Cover and process or blend until it is a thick puree, stopping and scraping sides as necessary. Add enough of the remaining 1/4 cup water until dip reaches desired consistency.
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Cover and chill. Just before serving, top with reserved pepitas. Serve with vegetable dippers and/or shrimp.
To make ahead:
Dip can be made up to 3 days ahead. Place it in an airtight container and store in the refrigerator. If dip thickens, stir in 1 to 2 Tbsp. water until desired consistency before topping with reserved pumpkin seeds.
Nutrition Facts (per serving)
| 128 | Calories |
| 12g | Fat |
| 3g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 2g | 10% |
| Sodium 196mg | 9% |
| Total Carbohydrate 3g | 1% |
| Protein 6g | 12% |
| Vitamin C 3mg | 3% |
| Calcium 11mg | 1% |
| Iron 1.8mg | 10% |
| Potassium 164mg | 3% |
| Folate, total 11.7mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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