Directions:
- Measure the seeds into a small saucepan or skillet, set over medium heat and, when the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Don’t let them darken past golden or the dip will taste bitter. Pour into a food processor, let cool, then grind to as smooth a paste as possible, scraping down the sides several times to ensure even grinding.
- Roast the tomatoes. Spread the tomatoes on a baking sheet and place 4 inches below a very hot broiler. Roast until splotchy-black and thoroughly soft, about 6 minutes per side. Cool. Peel and chop into 1/4-inch pieces.
- In a medium bowl, combine the pumpkinseeds, tomatoes, onion, cilantro, cumin and half of the serrano. Stir in enough lime juice to give the mixture a dip-like consistency. Taste and season with salt and more serrano if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.26 Kcal (303 kJ) | ||
| Calories from fat | 5.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 1% | |
|---|---|---|---|
| Cholesterol | 39.63mg | 13% | |
| Sodium | 51.21mg | 2% | |
| Potassium | 361.95mg | 8% | |
| Total Carbs | 5.04g | 2% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 12.05g | 24% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 0.9mg | 5% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.64 Kcal (220 kJ) | ||
| Calories from fat | 4.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 1% | |
|---|---|---|---|
| Cholesterol | 28.87mg | 13% | |
| Sodium | 37.3mg | 2% | |
| Potassium | 263.65mg | 8% | |
| Total Carbs | 3.67g | 2% | |
| Sugars | 1.67g | 9% | |
| Dietary Fiber | 0.94g | 5% | |
| Protein | 8.78g | 24% | |
| Vitamin C | 9.6mg | 22% | |
| Iron | 0.6mg | 5% | |
| Calcium | 45.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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