Pumpkin Seed Dip
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1-1/2 cups unsalted pumpkin seeds, hulled
3 tablespoons olive oil
1 clove garlic, minced
3/4 cup chicken broth
1/4 cup freshly squeezed lime or lemon juice
1 hot chili pepper, finely chopped (or hot sauce to taste)
1/4 teaspoon freshly ground black pepper
1 small sprig parsley, for garnish
1 small red-hot pepper, for garnish
Chips, shrimp or vegetables, for dipping
Toast the pumpkin seeds in a small, ungreased skillet over moderate heat until they start to pop and turn golden, about 2-3 minutes. Cool slightly, place in a blender or food processor and set aside.
Heat olive oil in a small skillet over moderate heat. Add the garlic and saute about 30 seconds or until it just starts to gain some color. Pour over the pumpkin seeds. Add chicken broth,lime juice, chili pepper and black pepper. Puree, stopping occasionally to scrape down the sides. If the dip is too thick, add more chicken broth until it reaches a moderately thick consistency. Transfer the mixture to a serving bowl and chill, covered. Stir and garnish with parsley and a chili pepper.
Serve with tortilla chips, corn chips, cold cooked shrimp or raw vegetables of your choice.
Yields 2 cups.