Roasted Pepita Dip

By: Annie Emery

This is a snack that started off as a variation of the all- familiar hummus (simply replace half the chickpeas with roasted pepitas in a classic recipe), then got tweaked to perfection and landed somewhere in between traditional hummus and nut butter. Best part is it lasts in the fridge for weeks, is hearty without being oily, and both kid and adult approved.

Ingredients

• 1 cup Pepitas (hulled pumpkin seeds)
• 1 t minced garlic
• 1/2 t crushed red pepper flakes or cayenne pepper
• 1 large juicy tomato (they are so good at the markets right now!) or 1 cup choice tomatoes
• Squeeze fresh limejuice
• Optional: parsley or cilantro

Directions

Roast pepitas in a frying pan on medium/low heat until they start to pop, shake/stir the pan consistently as you do not want them to brown. When they are puffed and popping a lot, remove from heat and let cool. For sensitive tummies you can finely grind them in a spice grinder into a powder before adding them to a food processor with all the other ingredients. Mix until desired consistency, adding dashes of salt, pepper, and perhaps a little olive oil if you wish. Enjoy immediately or chilled with sticks of carrots for dipping.