Smoky Pepita Dip Recipe

• 1/2 C. raw pepitas
• 1 Tbsp. vegetable oil
• 1/2 small onion, diced
• 2 jalapeno peppers, seeded and diced
• 2 small cloves garlic, chopped
• 1 tsp. smoked paprika
• 1/2 tsp. kosher salt
• 1/4 tsp. dried epazote
• 1/8 tsp. ground cumin
• juice of 2 limes
• 1/4 C. extra virgin olive oil
• 1/4 C. water

1. Heat a medium (10-inch) skillet over a medium flame. Toast the pepitas in the skillet until they take on a light brown color and begin to pop and puff up. Once toasted, transfer the seeds to a small bowl to cool.
2. Return the skillet to the stove, adding the vegetable oil over a medium flame. Add the onion, jalapenos, and garlic. Sauté for about 5 minutes, until the onions are softened but not browned.
3. Add the smoked paprika, salt, epazote, and cumin to the skillet. Stir together and sauté the mixture for another 2 minutes or so, until the spices are nicely aromatic.
4. In your immersion blender container (a food processor would also work well), combine the sautéed mixture with the pepitas, lime juice, olive oil, and water. Process until smooth.