"Vida la Viva"
This FRIDA KAHLO inspired dip is one of our Spring and Summer favorites - the complexity of earthy, smoky pepitas give even the best hummus or guacamole a run for their money - especially while drinking cerveza and mezcal margs on the back porch…at the beach…or as a new twist on dips at your next swanky cocktail party.
Easy to make, in under 20 minutes - chances are you already have most of the items in your pantry or fridge.
FRIDA PUMPKIN SEED DIP
Serves: 4 to 6 | Prep, Cook Time: 15 minutes
INGREDIENTS
· 1 small yellow onion, peeled and sliced
2 tablespoons avocado oil (or olive oil)
· 2 cups (10 ounces) pepitas, toasted and salted - plus a handful for serving
· 5 ounces, canned, diced fire-roasted tomatoes, undrained (about 1/3 15 oz can)
· 1/3 cup fresh-squeezed orange juice
· 1/3 cup fresh-squeezed lime juice
· 3 tablespoons tahini
· 1 tablespoon SIETE habanero hot sauce (or similar hot sauce)
· 3 tablespoons roughly chopped cilantro - plus a few whole leaves for serving
· Coarse salt
TECHNIQUE
Set a large skillet over medium-high heat, add oil and onions; then cook until caramelized; approximately 6 to 8 minutes. Remove from heat and allow to cool a bit.
In a food processor or blender, add onions with pumpkin seeds, tomatoes, citrus juices, tahini, and SIETE hot sauce; then process until smooth and creamy. Fold in the cilantro, then taste and season with salt. Transfer to a serving bowl, top with additional pumpkin seeds, whole leaf cilantro - then serve with raw carrots, radish, cucumber slices and/or tortilla chips.