Pepita Dip


Pumpkin Seed (pepita) Pate


  • 1 1/2 cups raw pepitas
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 cup olive oil
  • 1 lemon juiced
  • salt and pepper to taste


  1. Preheat oven to 180C. Grease a baking tray.
  2. Place pepitas on the tray along with 1 tablespoon olive oil, 1 teaspoon smoked paprika, salt and pepper. Toss well with you hands. Roast for about 15-25 minutes or until seeds are cooked and begin to lightly brown. Stir the seeds every 5 minutes as they cook.
  3. Add the seeds to a food processor and process until a smooth paste forms, scraping down the sides as needed. This may take 5 minutes.
  4. Add the turmeric and pulse whilst drizzling in the olive oil to form a consistency you like.

Recipe Notes

If you have a thermomix just pile everything in and whizz until it is the consistency you like.

Click here for the energy ball recipe as seen in the photo

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