Pumpkin Seed Dip

Pumpkin Seed Dip
Pumpkin Seed Dip

This is my favourite thing at the moment – I’m obsessed! Serve it as a delicious dip with crudités and seedy crackers or stir it through your carbohydrate of choice to transform a simple weeknight meal. I hope you love it as much as I do!

  • ½ cup pumpkin seeds (pepitas)
  • 2 tsp tahini
  • ½ cup parsley, stalks removed
  • ¼ cup water
  • 3 Tbsp lemon juice
  • 2 Tbsp olive oil
  • Salt and pepper
  1. Heat a large dry skillet or frying pan over a medium heat. Add the pumpkin seeds and toast them, stirring frequently with a wooden spoon, until they have turned slightly golden and have become crunchier.
  2. Remove from the heat and place the pumpkin seeds and tahini in a mini food processor (a larger food processor is also fine) and blitz until the pumpkin seeds become a coarse crumb bound by the tahini.
  3. Add the rest of the ingredients, including a good season of salt and pepper, and blitz again for a minute or two until everything is well blended. Taste and adjust as needed.
  4. Refrigerate and serve. Keep chilled.




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