pepita dip

  • 1 cup (160g) pepitas (pumpkin seeds)+ plus extra for sprinkling
  • ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
  • 1 tablespoon tahini
  • ¼ cup (60ml) lemon juice
  • ½ cup (125ml) water
  • ½ cup chopped flat-leaf parsley
  • sea salt and cracked black pepper
  • sesame seeds, to serve
  • vegetables or crackers, to serve
  1. Preheat oven to 160°C (320°F). Place the pepitas on a baking tray and roast for 20 minutes or until light golden in colour. 
  2. Place in a food processor and add the oil, tahini, lemon juice, water, parsley, salt and pepper. Process for 1–2 minutes or until the mixture resembles a thick paste. Refrigerate until chilled.
  3. Drizzle with extra oil, sprinkle with sesame seeds and extra pepitas and serve with vegetables or crackers. Makes 1½ cups

+ Roasting the pepitas brings out their rich, nutty flavour.

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