Roasted Pumpkin Seed Dip
A traditional Mexican-inspired dip
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
- 1 white onion, chopped
- 4 garlic cloves
- 1/4 cup veggie broth
- 2 cups roasted salted pumpkin seeds
- 1 cup diced tomatoes
- juice of 1 orange
- juice of 3 limes
- 2 tbsp. tahini
- 2 tbsp. fresh minced cilantro
- 3-4 drops hot sauce
In a medium saucepan, add the onions and garlic. Saute over medium heat for 5-7 minutes. Add the veggie broth to deglaze the pan when the onions begin to stick.
In the bowl of a food processor, add the remaining ingredients and pulse a few times to process. Add the onions and garlic and continue to pulse until dip reaches desired consistency.
Serve the dip with tortilla chips, crackers and/or veggies.