Pumpkin Seed Spread recipe

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Ingredients

½ cup vegetable oil
8 peeled garlic cloves, halved or quartered depending on size
2 cups green (hulled) pumpkin seeds
½ cup diced onion
2 tablespoons diced green serrano or jalapeno chilies
¾ cup apple juice
2 limes, juiced
1 cup fresh cilantro leaves
1 teaspoon salt, plus more to taste
½ cup apple juice or water, to adjust texture of spread
2 teaspoons apple cider vinegar

Nutrition Info

227.3 calories
carbohydrate: 9.8 g
cholesterol: : -
fat: 19.7 g
fiber: 1.5 g
protein: 6 g
saturatedFat: 3.4 g
servingSize: -
sodium: 201.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat, let garlic cool in the oil.

  2. Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl.

  3. Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat.

  4. Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter).

  5. Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover, refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.

Recipe Yield

3 cups

Recipe Note

My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.

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