Spicy Pepita Dip
High in fiber, full of many nutrients and a good source of healthy fats, pepitas—toasted pumpkin seeds—are a great addition to a plant-based diet. Perfect as a dip for your favorite vegetables.
Ingredients
- 2 cups (8 oz./250 g) pepitas
- 2 Tbs. avocado oil
- 1 yellow onion, coarsely chopped
- 2 garlic cloves, sliced
- 1 ripe avocado, pitted and halved
- 1/2 cup (1/2 oz./15 g) fresh cilantro leaves and tender stems, plus sprigs for garnish
- Grated zest and juice of 2 limes, plus more lime juice to taste
- 1 Tbs. Be Well by Kelly “Be Spicy” seasoning blend, plus more as needed
- Kosher salt
- Extra-virgin olive oil for drizzling
- Crudités for serving
Directions
In a large fry pan over medium heat, in batches, toast the pepitas, stirring frequently, until lightly golden, 3 to 5 minutes per batch. Transfer to a plate and let cool.
In the same pan over medium-high heat, warm the avocado oil. Add the onion and cook, stirring occasionally, until softened and lightly browned around the edges, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from the heat.
Transfer the onion and garlic to a food processor and pulse a few times to finely chop. Add the pepitas and pulse again a few times to coarsely chop. Add the avocado, cilantro leaves and tender stems, lime juice, Be Spicy seasoning blend and 3/4 tsp. salt. With the motor running, slowly pour in 1 cup (8 fl. oz./250 ml) water, processing until the mixture is thoroughly combined and smooth. Transfer to a bowl and let cool. Taste and adjust the seasoning with more salt, Be Spicy seasoning blend or lime juice if desired.
Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil, the lime zest and a few cilantro sprigs. Serve with crudités for dipping. Serves 4.
Recipe by the Williams Sonoma Test Kitchen in collaboration with nutritionist and cookbook author Kelly LeVeque