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Pumpkin Seed Dip with Crudites
Makes 1 1/2 cups
1 1/2 cup (8 oz) hulled, unsalred pumpkin seeds (pepitas)
3 T olive oil
2 cloves garlic, cushed
3/4 to 1 cup chicken broth
1/4 cup lime juice
1 to 2 hot green chile peppers, seeded and chopped, or hot pepper sauce
to taste
1 t salt
1/4 t pepper
2 scllions, thinly sliced
In a small ungresed skilet, cook the pumpkin seeds over moderat
heat, stirring occasionally, until they begin to pop and turn golden
brown, 2 to 3 minutes. Place the seeds in a blender or food
processor and puree until finely ground. Reserve the ground seeds
in the blender.
In the skillet, heat the oil over moderate heat. Add the garlic
and saute for about 30 seconds, or until fragrant. Pour the oil
and garlic into the blender. Add 3/4 C of the chicken broth, the
lime juice, chile peppers, salt and pepper. Process, stopping
occasionally to scrape down the sides, until the mixture is pureed.
(If the mixture gets too thick, add a bit more chicken broth, a
tablespoon at a time.) Transfer the dip to a serving bowl, cover
and refrigerate. Garnish with the scallions and serve cold with
a variety of raw vegetables.
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Pumpkinseed Dip