Pumpkin Seed Dip

Pumpkin Seed Dip
Yield: about 1-1/2 cups Prep 10 mins Cook 7 mins


  • 8 ounces hulled raw pumpkin seeds
  • 2 tablespoons olive oil
  • 1 fresh jalapeno chili pepper, seeded and minced (see Note below)
  • 1 large clove garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 cup chicken broth OR: water
  • 3 tablespoons fresh lime juice OR: fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Toast pumpkin seeds in ungreased skillet over medium heat, stirring frequently, until seeds begin to pop, swell and turn golden brown, 4 to 5 minutes. Transfer to plate to cool. Reserve 2 tablespoons for garnish.

2. Heat oil in small skillet over low heat. Add jalapeno, garlic and cumin; cook for 1 to 2 minutes or until softened but not browned.

3. Place jalapeno mixture in food processor or blender. Add the pumpkin seeds, 1/4 cup chicken broth, 3 tablespoons lime juice, salt and pepper. Whirl until a thick puree, scraping down the side of the bowl as needed.

4. Add enough of remaining broth until dip is consistency of slightly thin peanut butter, or thicker, if you wish. Taste for seasoning, adding remaining lime juice if needed. Cover and refrigerate. Serve with assorted raw vegetable sticks and cooked shrimp if you wish. Garnish dip with reserved pumpkin seeds. Makes about 1-1/2 cups.

Nutrition Facts

Amount Per Serving: cal. (kcal): 11, Fat, total (g): 6, chol. (mg): , carb. (g): 11, pro. (g): 4, sodium (mg): 257, Percent Daily Values are based on a 2,000 calorie diet.