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Pumpkin Seed Dip
1 1/2 cups hulled pumpkin seeds
3/4 cup vegetable stock
1/4 cup lemon or lime juice
4 cloves garlic, minced
1 tbsp chili powder
1/2 tbsp dried red chili flakes
2 tsp olive oil
1 tsp sea salt
1/2 tsp lemon pepper
Heat your oven to 350. Spread the pumpkin seeds out on a baking pan in a thin
layer, and toast in the oven, tossing frequently and keeping a close watch to
prevent burning. It should take five to ten minutes, tops. While they are
toasting,
sauté the garlic in the olive oil for about 30 seconds. Place the seeds in your
blender or food processor, and grind to a fine powder. Add all remaining
ingredients and process until smooth, scraping down the sides as needed.
Serve with fresh cut veggies, pita points or crackers.
   
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