This Italian red pepper and pumpkin seed dip is savory, smoky, and nutty, making it an excellent pairing for crunchy snacks, roasted meats, and Mediterranean dishes. Use it a a spread for crusty bread, grilled or raw vegetables, chicken skewers or as a dip for pita chips.
Ingredients:
10 oz jar roasted red peppers (drained well)
1/4 cup organic sprouted pumpkin seeds (blended into a fine crumb)
1 TBS Balsamic Vinegar (use a high-quality, syrupy one)
1/2 tsp Dried Oregano or 1/4 cup Fresh Basil leaves
1 small clove of fresh garlic
1/4 cup grated Parmesan or Pecorino Romano cheese
2 TBS extra virgin olive oil (drizzled in at the very end)
Directions:
In a food processor, blend pumpkin seed into a fine crumb and set aside.
Add all other ingredients to the food processor.
Once the ingredients are blended add the pumpkin seeds then finish with the olive oil.
Enjoy!
