alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Pumpkin Seed, Citrus, and Cilantro Dip

Serves 6.

    Share

    Pumpkin Seed, Citrus, and Cilantro Dip

    Your guests won’t be able to get enough of this delicious dip; good thing it’s a cinch to prepare! It’s also a refreshing sandwich spread and pairs beautifully with goat cheese.

    Advertisement

    An everyday food

    You don’t have to save this dip for indulgent special occasions, as it’s full of goodness—protein, fibre, healthy fats, and loads of antioxidants from vitamins A, C, and E.

    Advertisement

    Pumpkin Seed, Citrus, and Cilantro Dip

    Ingredients

    • 1 cup (250 mL) unsalted pumpkin seeds, preferably raw
    • 1 bunch cilantro
    • Juice of 1 lemon and 1 lime
    • 1/2 cup (125 mL) extra-virgin olive oil
    • 1 tsp (5 mL) salt

    Nutrition

    Per serving:

    • calories408
    • protein13g
    • fat39g
      • saturated fat6g
      • trans fat0g
    • carbohydrates8g
      • sugars1g
      • fibre3g
    • sodium410mg

    Directions

    01

    Grind seeds in food processor until fine, then add remaining ingredients and pureu0301e for 3 or 4 minutes until well combined. Allow flavours to develop by refrigerating for a minimum of 1 hour or up to 24 hours. Serve with organic corn chips and cucumber sticks.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.