Pumpkin seed pâté
Creamy and buttery (without the dairy), this pumpkin seed pâté brings an earthy richness to crusty bread, crackers, or fresh veggies. Nutritional yeast adds a savory, nutty flavor, making it a bold and rustic choice for your Saturday night charcuterie board.
Ingredients
Calories:
2250
Protein:
46
g
- 1.0 cups olive oil, divided
- 1.75 cups pumpkin seeds, shelled
- 1 garlic clove
- .5 cups warm water
- 1.0 tbsp. nutritional yeast
- 1.0 tbsp. white pepper
- 1 salt, to taste
Preparation
- Fry: Heat ½ cup of olive oil in a skillet over medium heat. Fry the shelled pumpkin seed and peeled garlic, stirring constantly until golden brown. Be careful not to burn them.
- Combine: In a blender or food processor, combine the fried pumpkin seeds and garlic with the remaining ½ cup olive oil, warm water, nutritional yeast, white pepper, and salt. Blend until smooth and thick. Adjust seasoning if necessary.
- Present: Allow to cool and serve on bread or crackers.
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