Fiery Pumpkin Seed Dip
Damn hot! Damn tasty!
1 1/2 cups hulled pumpkin seeds
3/4 cup vegetable stock (or water)
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, crackers, corn chips or toast fingers; whatever strikes yer fancy.
Makes 1 1/2 cups, approximately.