Description
A creamy and nutritious dip made with pumpkin seeds, garlic, mukimame, and peas.
Ingredients
Scale
- 1/2 cup pumpkin seeds
- 1 clove garlic
- 1 cup frozen mukimame (thawed; AKA shelled edamame)
- 1 cup frozen peas (thawed)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt (adjust to taste)
Instructions
- If using raw pumpkin seeds, heat a large skillet over medium heat. Once hot, add the pumpkin seeds and toast for 2-3 minutes, until golden. Stir occasionally.
- To a food processor with a standard blade attachment, add one clove of garlic. Pulse until minced.
- Add the thawed mukimame and peas, processing until mostly broken down. While running the food processor, add the olive oil, lemon juice, and salt.
- Process until smooth. Taste for salt, adjusting to taste. Enjoy!
Notes
- Feel free to adjust the salt according to your taste preference.
- Serve with crackers or vegetable sticks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg