Pepitas (aka shelled pumpkin seeds) are an excellent source of zinc and protein; here they are pureed with flavors of the Mediterranean (fennel, garlic, olives, lemon) to create a savory paste to flavor everyday foods.
Prep time: 5 hours, + 10 minutes
Cook time: 5 minutes
Yield: 2 cups pate
Ingredients:
1 ½ cups pepitas (shelled pumpkin seeds), soaked in 4 cups of water for 5 hours
2 cloves garlic, germ removed
4 Tblsp. olive oil
1 Tblsp apple cider vinegar or lemon juice
2 tsp fennel seed
½ tsp salt
Pepper to taste
4 Tblsp fresh water, (or more)
10 green olives, pitted, roughly chopped
2 tsp olive brine
1” piece of pared lemon zest (no white pith) or 2 tsp. lemon zest
Instructions:
1. Drain the pepitas, and place in a high power blender or a food processor. Add the rest of the ingredients, and blend together until a thick paste. Occasionally stop the machine to scrape down the sides with a spatula. When a thick uniform paste (about 3-5 minutes), scrape out into a bowl. Add more water for a thinner consistency.
2. Serve the pate stuffed in hollowed out mini-tomatoes, celery sticks, or baked in cremini mushrooms as hors d'ourves. Also makes a great spread for sandwiches, whole grain crackers, or spread on top of a slow baked fish.
3. Keeps 1 week refrigerated.
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