PS Pumpkin Seed Dip (Sikil P’ak)

Chef: Chuck Underwood, Brand New Vegan

Makes: 3 c

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

INGREDIENTS

• 1 ½ c raw, unsalted pumpkin seeds (Pepitas)

• ½ onion cut into rounds (5 oz)

• 3 Roma tomatoes

• 2 cloves garlic

• ¼ c freshly squeezed lime juice (1 lime)

• 2 to 3 T orange juice

• 3 t habanero hot sauce (or match to your taste)

• ½ t salt (or to taste)

• ¼ c fresh cilantro, chopped

DIRECTIONS

1. Add pumpkin seeds to a dry, non-stick skillet and gently roast over med-high heat until they begin to turn tan and start to pop. Skip this step if using roasted Pepitas.

2. Remove from the pan and set aside. When cooled, add them to a blender.

3. Using that same dry skillet, cut your onion into rounds and gently roast until they begin to soften and char. Repeat with both sides, then remove from the pan and add to your blender.

4. Repeat the charring process with tomatoes and garlic, turning frequently. When the skins have split and begin to blacken, remove from pan and add to the blender. Remove the skins from the garlic and add them too.

5. Add hot sauce, lime juice, and orange juice. Blend until smooth. Taste for salt and spice.

6. Add ½ t salt (or to taste)

7. Add chopped cilantro and pulse a few times, just enough to mix.

8. Refrigerate and serve with chips, crackers, or veggies. You can also use the dip as a sandwich spread.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Brand New Vegan, Facebook , Pinterest, Instagram, and Twitter.