My husband Conrad and I were recently on a trip for the weekend. The place we were staying in had several cookbooks in the kitchen. We are always thumbing through cookbooks, both new and old, looking at photography and reading recipes. We find it inspiring to learn what others are doing. 

 

One of the books he had found was Martha Stewart’s Hors D’Oeuvers Handbook from 1999. One of the many recipes I liked in this book was the Roasted Peptia Dip. It is so different than any other dip I have made. Plus, it is gluten-free and healthy. Always a plus in my book!

 

I made a couple of small changes to it. I serve it with crackers as an appetizer, but I have also taken the leftovers and added it on top of grilled pork or chicken. 

 

Yield 18 servings (appetizer size)

 

2 Tbsp olive oil + ⅓ cup

1 garlic clove, chopped

2 cups pepitas

1-15 oz. can of roasted whole peeled tomatoes, juices squeezed out and saved 

1 tsp cumin, ground

⅓ cup chives, chopped

1 jalapeno pepper, seeded, ribs removed and, finely chopped

¼ tsp cayenne pepper

¼ cup fresh lime juice

Salt and pepper 

 

Heat 2 Tbsp olive oil in a skillet on medium heat. Add the garlic and pepitas and sauté frequently stirring until the pepitas begin to get golden brown and pop, 7 to 8 minutes. Transfer the mixture to a platter to cool.

 

Place all pepitas, besides 1 Tbsp to set aside for the garnish, in a food processor. Whuzh them up until they are a fine consistency. Add the tomatoes and save the juice that you squeezed out of them for later use. Add the cumin, chives, jalapeno, cayenne, lime juice, and the remaining olive oil. Whuzh the mixture until combined and chunky. If it is a little too thick for your liking, you can add small amounts of the tomato juice to smooth it out a bit. Spoon it into a small bowl and garnish the top with the leftover pepitas. 

 

Just Salt It, and enjoy!