PUMPKIN SEED SAUCE

This is a creamy, dairy-free pumpkin seed sauce snagged from my first cookbook, Whole Bowls. I use the pastel green condiment for tacos, warm brown rice, bowls (obviously), hearty salads, roasted vegetables, and as a dip for crudités.

½ cup plus 2 tablespoons very hot, recently boiled water

⅓ cup raw, unsalted green pumpkin seeds

1 clove garlic, minced

2 tablespoons lime juice

1 tablespoon maple syrup

1 tablespoon pumpkin seed oil or extra-virgin olive oil

1 teaspoon ground cumin

½ teaspoon sea salt

Add all sauce ingredients to a blender and blend until smooth. Store in a glass jar or airtight container in refrigerator for up to 4 days; shake or stir before using.