PUMPKIN SEED SPREAD
My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat; let garlic cool in the oil.
- Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl.
- Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat.
- Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter).
- Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 9.8 g, Fat 19.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 201.4 mg, Sugar 3.6 g
PUMPKIN SEED DUKKAH
Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, appetizer
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium-high heat and add the pumpkin seeds. Toast, shaking the pan or stirring the seeds, until they pop. Remove from the skillet and allow to cool completely in a bowl. Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted. Allow all of the seeds to cool completely. Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds. When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds. Add the nigella seeds, chili powder and salt and mix together. Transfer to a jar and keep for up to a month in the freezer.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
PUMPKIN SEED SPREAD
This is really good spread on a rustic coarse wheat bread. I always have pumpkin seeds in the fall and we don't always eat them all.
Provided by TishT
Categories Spreads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir the Tbs butter, cream cheese and a pinch of salt until frothy.
- Roast the pumpkin seeds in a frying pan without added fat or oil, season with salt and then finely grind in the blender grinder
- Peel the shallots and the garlic, finely dice the shallots, chop the garlic. Add the ground pumpkin seeds, the diced shallots, the chopped garlic and the pumpkin seed oil to the butter and cream cheese mixture and mix thoroughly.
- Season with salt, pepper and balsamic vinegar to taste and finally mix in the chives. Serve the pumpkin seed spread with the coarse bread.
Nutrition Facts : Calories 360.4, Fat 35.8, SaturatedFat 18.2, Cholesterol 73.1, Sodium 239.5, Carbohydrate 5.6, Fiber 0.9, Sugar 0.3, Protein 7.5
PUMPKIN SEED BUTTER
Make up your own nut butter with this easy pumpkin seed version, which can be sweetened to taste with maple syrup - it's even better than shop-bought
Provided by Sarah Lienard
Categories Condiment
Time 10m
Yield Makes 500ml jar
Number Of Ingredients 2
Steps:
- Put the seeds in a food processor and blitz for 5-8 mins, scraping the sides down as you go. Try not to let it overheat - if the mixture feels too warm, leave it for a little longer between intervals. It should be thick and spreadable.
- To sweeten, mix in the maple syrup, if you like. Put in a sterile jar and chill for up to one week.
Nutrition Facts : Calories 83 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
PUMPKIN SEED OIL SPREAD/DIP (KüRBISKERNAUFSTRICH)
A nice way to use this tasty and aromatic dark oil. Use as spread on white or sourdough bread, toast or as a dip for crisps (potatoe chips), vegetables and bread sticks.
Provided by Eismeer
Categories Vegetable
Time 10m
Yield 12 , 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast pumpkin seeds in a non stick pan and set aside to cool.
- Mix cream cheese, minced garlic clove(s) and oil in a bowl. Stir. (The colour usually turns "Wasabi-green").
- Add cool, chopped pumpkin seeds. Reserve some for garnish. Stir.
- Salt and pepper to taste.
- Sprinkle with remaining pumpkin seeds.
Nutrition Facts : Calories 861, Fat 85.8, SaturatedFat 48.3, Cholesterol 275.5, Sodium 804.4, Carbohydrate 11.2, Fiber 0.1, Sugar 8.1, Protein 15
PUMPKIN SEED PESTO
Steps:
- Gather the ingredients.
- Combine pumpkin seeds, Parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until seeds are almost ground.
- Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses), until all ingredients are combined. The mixture should be more like a course paste than a liquefied sauce, so be careful not to overprocess.
- Transfer to a bowl or glass storage jar, taste, and adjust seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted. Serve immediately or refrigerate for up to two days.
Nutrition Facts : Calories 98 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 46 mg, Sugar 0 g, Fat 10 g, ServingSize Makes 1 1/2 cups (12 servings), UnsaturatedFat 0 g
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- If you are using toasted pumpkin and toasted sunflower seeds, skip this step. In a medium skillet on medium heat, lightly dry toast the pumpkin seeds and sunflower seeds, stirring frequently with a spatula, for about 3 minutes until lightly browned.
- Add the pumpkin seeds, sunflower seeds and flax seeds in a food processor. Process until a butter forms, scraping down the sides as necessary. It took about 7-10 minutes total in my food processor. Depending on the food processor you are using, you may want to rest the motor to prevent overheating. Do not add additional oil or anything. As the seeds break down, they will release their own natural oils.
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- In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.
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