Raw Pumpkin Seed Dip - paleo & dairy free!

I created this candida-friendly recipe for a recent BBQ where my friends were preparing crudités as a part of the spread. If I was allowed to eat dairy or legumes, I would have made some creamy dip or hummus but, alas, I am still trying to avoid everything due to my recent candida overgrowth and scalp skin issues. That's why this raw pumpkin seed dip is free from dairy, gluten, grains, nuts, legumes, soy and sugar.

This free-from dip is great to take to gatherings and picnics since it's easy to pack with some raw vegetables. It's also fantastic with my paleo sweet potato tortilla chips or as a spread on my grain-free psyllium husk bread.

To make this recipe, all you have to do is throw everything into a food processor. That's it! I did test the recipe with pumpkin seeds that were soaked overnight but it didn't change the texture of the dip significantly. It's also notable to mention that all the ingredients help with candida overgrowth. So, if you're on an anti-candida diet, try making this dip - even your friends without dietary restrictions will love it!

Blend the pumpkin seeds first...

...then add the other ingredients!

Raw Pumpkin Seed Dip Recipe

Dairy free, gluten free, grain free, nut free, legume free, soy free, sugar free, vegan, paleo

5 servings
Prep time: 15 min

Ingredients:

• 1 cup raw organic pumpkin seeds
• 1/2 organic avocado 
• 1 clove organic garlic
• 1/2 cup organic coriander/cilantro
• 1/4 cup organic coconut milk
• 1/4 cup filtered water
• Juice from one organic lemon
• Lemon zest from one organic lemon
• 1/4 tsp organic cumin
• pinch of Himalayan salt

Instructions:

1. Place the pumpkin seeds into a food processor or high-speed blender and blend on high until fine. 
2. Add all non-liquid ingredients and blend.
3. Add all liquid ingredients slowly while blending on high. You can change the amount of water for a thicker or thinner consistency. 
4. Serve in a bowl. Keeps in the fridge for 2-3 days.