Edible Culture

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FRIDA PUMPKIN SEED DIP

"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.