Pumpkin Seed Dip

Pumpkin Seed Dip

From the recipe book, Everyday Wholesome Eating by Kim Wilson. This dip is good rolled up in lettuce leaves with avocado slices and tahini parsley dip or salsa.

Ingredients

1 cup pumpkin seeds
1 cup parsley
1 garlic clove
1 Tbsp. fresh ginger
¼ tsp. unrefined salt
Pinch cayenne
Juice of 1 lemon (¼ cup)
2 Tbsp. extra virgin olive oil

Directions

1. Soak pumpkin seeds for a minimum of 20 minutes before using
2. Drain seeds
3. Blend all ingredients in food processor or blender until smooth

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