Pumpkin Seed Dip

This is a great nutty, healthy tasting dip. It contains absolutely no oil, fat, or butter and it is still delicious. Since it's the holidays we have been consuming too many rich, fattening foods so I thought I would make something healthy. Plus, we need to save room for our cinnamon rolls tomorrow :) I had completely forgotten about this recipe until my friend reminded me about it the other day. Now I will be making it more often.

This dips consistency is similar to a baba ganoush. It is nutty, creamy and just the tiniest bit spicy. However, you can adjust the heat level to however hot you'd like to. The lime juice gives the dip some freshness as well. If you want to try something different for your next potluck party this would be a great dip to try.

Yucatecan Pumpkin Seed Dip
Adapted from here
Ha Si Kil Pac
Makes 1 1/2 cups, enough for about 4 as a snack

1 cup of hulled pumpkin seeds
3 ripe plum tomatoes
2 tbs red onion, finely chopped
1 1/2 tbs finely chopped parsley
Cayenne or chili powder
1/2 of a finely grated garlic
The juice of 1 lime

1. Heat oven to 350F. Spread seeds in one layer on a baking sheet and check after a 3-4 minutes. When you hear the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Don't let them darken past golden or the dip will taste bitter. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.

2. Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler. Roast until splotchy-black and thoroughly soft, about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces.

3. Finish the dip. In a medium bowl, combine the pumpkin seeds, tomatoes, onion and parsley. Stir in enough lime juice to give the mixture a dip-like consistency. Taste and season with salt and chili powder (usually about a scant teaspoon)