(Vegan friendly)
1 cup raw hulled pumpkin seeds
1 medium vine-ripened tomato
½ jalapeño pepper, seeded
¼ cup chopped cilantro
¼ cup chopped parsley
2 cloves garlic
2 teaspoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon sea salt
In a medium skillet over medium-high heat, toast pumpkin seeds, stirring constantly, for 2 to 4 minutes or until lightly golden. Remove from heat and allow to cool for several minutes.
In a food processor, combine pumpkin seeds and all remaining ingredients. Process until smooth.
Serve with a side of raw veggies for dipping (broccoli, cauliflower, etc.).