This is a unique dip that can be made quickly and easily. Maybe for a last minute potluck or holiday gathering perhaps? Making it with Taproot’s Tomato Puree is the BEST! It adds that sweet summer flavor of vine ripe tomatoes. I buy pepitas already roasted, but I put them in the pan with the onion, garlic, and spices anyway to bring the flavors together.
1 tsp cumin seeds
1 tsp coriander seeds
2 Tbsp olive oil
3-4 cloves of garlic, minced
1 small onion, finely diced
2 cups of pepitas
1 cup of Taproot Tomato Puree
1 tsp salt
1-2 chipotles, canned
1 lime, zested and juiced
In a skillet set over medium heat, toast the cumin and coriander seeds, keeping the pan moving over the heat so they don’t burn, once they become fragrant remove from the heat and allow to cool slightly, Then grind in a spice grinder (Or coffee grinder) or with a mortar and pestle. If you do not have either of these, you can use ground spices instead of the whole seeds.
In that same pan, heat the olive oil over medium low heat, add in the onion and garlic. Sautee for a few minutes, until the onions become soft. Add in 2 cups of pepitas and ground spices, saute in the pan until the pepitas become slightly toasted. Remove from the heat and allow to cool.
Place the ground spices, cooled pepita mixture, Taproot tomato puree, salt, chipotles, lime juice and zest in a food processor and blend. The texture will be similar to hummus. Taste and add more salt or chipotles if desired.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
