Creamy Pumpkin Seed Dressing
Creamy Pumpkin Seed Dressing
Ingredients
For the Creamy Pumpkin Seed Dressing
- 1/2 cup raw pumpkin seeds, pepitas
- 1/4 cup fresh lime juice
- 2 garlic cloves, peeled
- 1/4 cup fresh cilantro, packed, roughly chopped
- 1/2 jalapeño pepper, seeded and roughly chopped (for less heat, use 1/4; for garnish, slice thinly)
- 1/4 cup cold water, plus more as needed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat a dry skillet over medium heat. Add the raw pumpkin seeds and toast, stirring frequently, for 3 to 5 minutes until lightly golden and fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 5 min
- 2
In a high-speed blender, combine the toasted pumpkin seeds, fresh lime juice, peeled garlic cloves, roughly chopped cilantro, seeded jalapeño pepper, 1/4 cup cold water, extra virgin olive oil, ground cumin, chili powder, sea salt, and black pepper.
⏱️ 3 min
- 3
Blend on high until the mixture is completely smooth and creamy. This may take 1 to 2 minutes. Scrape down the sides of the blender as needed to ensure all ingredients are incorporated.
⏱️ 2 min
- 4
Taste the dressing and adjust seasonings as needed. If the dressing is too thick, add additional cold water, 1 tablespoon at a time, until it reaches your desired consistency. For a thinner dressing, you might use up to 1/2 cup total water.
⏱️ 3 min
- 5
Transfer the creamy pumpkin seed dressing to a serving dish, such as a gravy boat. Garnish with a few fresh cilantro leaves and a thin slice of jalapeño, if desired. Serve immediately over salads, tacos, or roasted vegetables, or refrigerate in an airtight container for up to 5 days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pumpkin Seed Dressing
Ingredients
For the Creamy Pumpkin Seed Dressing
- 1/2 cup raw pumpkin seeds, pepitas
- 1/4 cup fresh lime juice
- 2 garlic cloves, peeled
- 1/4 cup fresh cilantro, packed, roughly chopped
- 1/2 jalapeño pepper, seeded and roughly chopped (for less heat, use 1/4; for garnish, slice thinly)
- 1/4 cup cold water, plus more as needed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat a dry skillet over medium heat. Add the raw pumpkin seeds and toast, stirring frequently, for 3 to 5 minutes until lightly golden and fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 5 min - 2
In a high-speed blender, combine the toasted pumpkin seeds, fresh lime juice, peeled garlic cloves, roughly chopped cilantro, seeded jalapeño pepper, 1/4 cup cold water, extra virgin olive oil, ground cumin, chili powder, sea salt, and black pepper.
⏱️ 3 min - 3
Blend on high until the mixture is completely smooth and creamy. This may take 1 to 2 minutes. Scrape down the sides of the blender as needed to ensure all ingredients are incorporated.
⏱️ 2 min - 4
Taste the dressing and adjust seasonings as needed. If the dressing is too thick, add additional cold water, 1 tablespoon at a time, until it reaches your desired consistency. For a thinner dressing, you might use up to 1/2 cup total water.
⏱️ 3 min - 5
Transfer the creamy pumpkin seed dressing to a serving dish, such as a gravy boat. Garnish with a few fresh cilantro leaves and a thin slice of jalapeño, if desired. Serve immediately over salads, tacos, or roasted vegetables, or refrigerate in an airtight container for up to 5 days.
⏱️ 2 min