I discovered this luscious dip while on vacation in Santo Domingo but its origins are originally Yucatan. I couldn’t wait to get back home to make it myself! Here’s a rendition using raw pumpkin seeds and a boatload of fresh herbs. You could definitely spread this on tacos or just enjoy as a dip or spread on sprouted grain toast!
1/2 cup raw pumpkin seeds (you could soak them overnight to make extra digestible
1 teaspoon cumin
1/2 teaspoon cayenne pepper or smoked chili flakes
3 cloves garlic
1/2 sweet onion
1 handful of cilantro, parsley and fresh mint
Juice of 1 lime
1/4 cup of olive oil
Water as needed for blending
Sea salt and black pepper to taste
Place all ingredients in small food processor. Blend until creamy. Season as you like with salt and pepper. Serve with tortilla chips or as a spread for tacos!