Yields 3 cups
1 ½ cups Pumpkin seeds, hulled, unsalted
3 tablespoons Grapeseed oil
2 Garlic cloves, crushed
¾ cup Broth, vegetable
¼ cup Lime juice
2 Jalapenos, roasted, peeled, seeds remaining
1 teaspoon Sea salt
¼ teaspoon Pepper
In a small ungreased skillet, cook pumpkin seeds over medium heat, stirring occasionally until they pop and turn golden brown (about 10 minutes). Let cool. Then puree seeds in a food processor or Magic Bullet until finely ground.
In skillet, heat oil over medium heat and add garlic to saute for 30 seconds. Pour oil and garlic into food processor with pumpkin seeds. Add remaining ingredients and puree. If the mixture is too thick to serve as a dip, then add more broth, 1 Tablespoon at a time. Chill and serve with whole grain crackers or cut up vegetables.
To roast jalapenos:
Gas stove: Turn on the flame and pick up a jalapeno with tongs. Hold the jalapeno over the heat until just blackened. Immediately place in a small paper bag and tightly roll the top to seal in the heat and steam. Repeat with remaining jalapenos. Let sit in bag for 5-10 minutes and then pull out steamed jalapenos. Peel the skin until only the flesh and seeds are remaining. Add this to recipe as directed.