This gluten- and nut-free vegan recipe makes a great green dip for the seeded crackers, toasted sourdough or for fresh or roasted vegetable slices.
Ingredients
SERVINGS: 2 cups
- 2 cups raw pumpkin seeds
- 1 bunch fresh parsley leaves, no stems
- 2 tablespoons fresh chives or green onion
- 2 tablespoons fresh oregano
- 1 garlic clove, peeled
- 2 tablespoons ginger root, peeled
- ⅛ teaspoon cayenne pepper
- 1½ teaspoons sea salt
- ⅓ cup olive oil or hemp seed oil
- ½ cup fresh-squeezed lemon juice
Instructions
Soak pumpkin seeds in filtered water for 15 minutes minimum and up to 24 hours, then drain seeds and put into a blender or food processor.
Add the rest of the ingredients and blend until creamy. Store in the refrigerator for up to 3 days.
