Creamy Pumpkin Seed Spread

Ingredients 0/11

Step 1

Place the garlic pieces in a cold, dry skillet and add some vegetable oil. Cook them gently over low heat, stirring every now and then, until the garlic softens but doesn’t brown—this usually takes about 8 to 10 minutes. Once tender, take the skillet off the heat and let the garlic cool in the oil.

Step 2

Put the pumpkin seeds in another cold, dry skillet and turn the heat to medium. Keep stirring them until they’re warm and fragrant but not browned, around 3 to 5 minutes. Then, transfer the seeds to a bowl and set aside.

Step 3

Now, heat some vegetable oil over high heat in the same skillet. Add the chopped onion and Serrano pepper, cooking until the edges start to brown and a few bits get a little charred—this should take about 3 to 5 minutes. Pour in the apple juice, lower the heat to medium, and let it simmer until the liquid reduces to a syrupy texture, which usually takes about 5 minutes. Remove from heat when done.

Step 4

In a food processor, combine the toasted pumpkin seeds, cilantro leaves, the onion and pepper mixture, the softened garlic with its oil, lime juice, and salt. Pulse the mixture on and off, scraping down the sides a few times, until it forms a coarse paste—this will take a minute or two. If it feels too thick, add a splash or two of apple juice or water to loosen it up; apple juice will add a touch of sweetness.

Step 5

Keep processing until you reach the texture you like. Transfer the spread to a bowl, cover it, and pop it in the fridge for about 2 hours to chill and let the flavors meld. Before serving, give it a taste and adjust the seasoning or acidity with more salt or a little apple cider vinegar if needed.