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.
Back To Avocado 101!
- 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
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!