Servings: 8 Prep Time: 10 Min
Don't underestimate the power of a good dip. Put a carrot in front of a small child, and chances are they will turn their nose up. Place a bowl of dip in front of them and suddenly the carrot is a utensil to shovel dip into their mouth. My best advice is to make that dip as healthy as possible, because you're going to go through a lot!
Now, the greatest of all dips in my opinion, is of course hummus. I would even consider this to be a variation, or even a hybrid of all of my favorites put together. Roasted red pepper, sun-dried tomato, jalapeño, and roasted garlic, all into one. Just substitute the garbanzo beans with spicy tamari roasted pumpkin seeds, and voila!
At my house, we are big fans of hummus. That is why I wanted to make something similar. Hummus is great on everything, perfect for dipping, it gets the kids to eat their veggies, and it's healthy enough you can consume a whole container and not feel bad about it. Side note: I'm pretty sure the only reason we have a Costco membership is to buy hummus in buckets. BUT (and you gotta watch out for those big buts) you should be warned, you want to be careful when buying store bought hummus' and dips. Even the organic ones are made with unhealthy oils, preservatives and other fillers. All the more reason to make your own at home!
What you'll need
2 Cups Tamari Roasted Pumpkin seeds
4 Tomatoes, diced (or a 15 ounce can diced fire roasted tomatoes)
1/4 Cup cilantro
1/4 Cup chives or green onion
1 Garlic clove
Juice of 2 limes
2 Teaspoons salt
1-2 Teaspoons habanero sauce*
2 Tablespoons extra virgin olive oil
1/3 Cup water
1/2 Teaspoon cumin
1/2 Teaspoon smoked paprika and more for topping
Let's be honest, I might as well just call it hummus. This recipe has all of the similarities, including texture, zest, and garlic-y flavor, that I love so much. It's got that zesty bite in the back of your jaw that make your mouth water. You know that feeling? Just me? Just give it a try, and you'll know what I mean.
Here's a pro tip: the only mistake I hear people making the first time they make this recipe is that they don't double it!
Put the pumpkin seeds into a blender along with tomatoes (or can of tomatoes with juices), cilantro, chives or green onion, garlic, lime juice, salt, habanero sauce, cumin, smoked paprika, extra virgin olive oil and water. Blend on high until smooth, scraping the sides down every so often. Add more water as needed until desired texture is achieved.
The only problem you might run into is scraping the inside of the blender. Nothing frustrates me more than knowing that a utensil doesn't' exist to get the precious remains in the bottom of the blender. I'm sure you all feel my pain. Come on vitamix, figure it out!
Scoop the dip out into a bowl for serving and drizzle a teaspoon of olive oil on top. Finish with a pinch of pumpkin seeds and smoked paprika, serve with vegetables or tortilla chips, and watch it disappear!
Did you try this recipe? Tag @grizzliesbrand in your photos and receive a discount code for 25% off your next order of 12 oz pouches. We'd love to see your creations!
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