My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.
Ingredients
- ½ cup vegetable oil
- 8 peeled garlic cloves, halved or quartered depending on size
- 2 cups green (hulled) pumpkin seeds
- ½ cup diced onion
- 2 tablespoons diced green serrano or jalapeno chilies
- ¾ cup apple juice
- 2 limes, juiced
- 1 cup fresh cilantro leaves
- 1 teaspoon salt, plus more to taste
- ½ cup apple juice or water, to adjust texture of spread
- 2 teaspoons apple cider vinegar (Optional)
Directions
Step 1
Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat; let garlic cool in the oil.
Step 2
Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl.
Step 3
Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat.
Step 4
Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter).
Step 5
Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.
Chef’s Note:
You can also adjust texture and acidity with a splash of apple cider vinegar
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 227 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat3g | 17% |
Sodium201mg | 9% |
Total Carbohydrate10g | 4% |
Dietary Fiber2g | 5% |
Total Sugars4g | |
Protein6g | |
Vitamin C7mg | 33% |
Calcium23mg | 2% |
Iron4mg | 21% |
Potassium269mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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