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Pumpkin Seed Dressing

Helen Ridgeway Helen Ridgeway
Dressings are always something that can get forgotten but really can be the main event. This pumpkin seed dressing ticks all the boxes. It’s packed full of fresh flavours and you will want to drizzle it over everything!
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course dressing, Side Dish
Servings 6
Calories 124 kcal

Ingredients
 

  • ½ cup pumpkin seeds (60g)
  • Large handful of coriander (about 20g)
  • 2 garlic cloves
  • ¼ cup tahini (60g)
  • ⅓ cup water (80ml)
  • 2 tbsp apple cider vinegar
  • Salt & pepper

Instructions
 

  • Add all the dressing ingredients to a blender and blend until smooth. This will probably take a minute or two to get fully smooth.
  • Depending on how thick your tahini is, you may need more water. Add a little more water a bit at a time to judge the thickness of the dressing.
  • Pour into a jar and keep in the fridge.

Notes

  • This is great for meal prep and will keep in a sealed jar in the fridge for up to 5 days.
  • If you don’t like coriander then you can sub out for parsley or basil.

Nutrition

Calories: 124kcalCarbohydrates: 2.1gProtein: 5.1gFat: 10gSaturated Fat: 2gFiber: 2.2g
Keyword pepita, pumpkin seeds, salad dressing
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