Delicious and perfect for accompanying meat and fish dishes or for creating refined and unusual appetizers, the vegetarian pumpkin seed spread is a very easy and quick recipe to prepare. Pumpkin seeds are rich in beneficial active ingredients for the body, great as a snack to curb hunger and perfect for creating light and healthy recipes. For my recipes, I only use unsalted shelled pumpkin seeds, which can be found in well-stocked supermarkets.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 100 grams of spread
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All seasons
Ingredients
- 2.1 oz Unsalted pumpkin seeds
- 1 tablespoon Extra virgin olive oil
- 2 tablespoons Ice-cold water
- to taste Fine salt
Preparation
Place 2 heaping tablespoons of water in a glass and put it in the freezer for 10 minutes.
After 10 minutes, put the pumpkin seeds, salt, oil, and one tablespoon of ice-cold water in a blender and blend until you get a smooth, appropriately thick spread, ready to use for filling sandwiches, wraps, bruschettas, or to dress pasta, meat, or fish.
If the spread is too thick for your liking, you can add a bit more extra virgin olive oil or another teaspoon/tablespoon of ice-cold water (depending on the consistency you want to achieve) if you prefer it even lighter. Adjust the fine salt as needed.
The pumpkin seed spread can be personalized by adding other spices to taste such as freshly ground white pepper, chili, paprika, turmeric, curry, and so on.
Store leftover spread in the fridge, well-covered, for two to three days at most.
