Pumpkin Seed Dip

Pumpkin Seed Dip
Staff Writer
Pumpkin Seeds
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Pumpkin Seeds

Chef Kyle Rourke at Red Star Tavern in Portland, Ore., shares his recipe for Pumpkin Seed Dip, perfect for the fall months. The even better part is that it's vegan and filled with nutrients, using avocado as a substitute for sour cream. They serve the dip with housemade sesame crackers and pickled vegetables.

12
Servings
300
Calories Per Serving
Deliver Ingredients

Notes

 

Back To Avocado 101!

 

Ingredients

  • 12 ripe avocados
  • 2 Cups extra-virgin olive oil
  • 4 Cups pepitas
  • 1 bunch cilantro
  • 1/4 Cup salt
  • 1/2 Cup lime juice
  • 2 bunches blanched black kale

Directions

Pulse all in a blender or food processor until smooth, stir together in a bowl, and thin out with water to correct consistency. Serve with whole-grain crackers and pickled vegetables. Enjoy!

Nutritional Facts

Total Fat
33g
47%
Sugar
1g
1%
Saturated Fat
29g
100%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
10mg
1%
Folate, total
4µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
11mg
1%
Water
11g
0%

Pumpkin Seed Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Seed Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.