• 2 C. pepita, soaked in distilled water for 1-2 hours
• 1 jalapeno, seeded
• ¼ C. olive oil
• juice of 2 limes
• 1+ t. salt
• 1 t. cumin
• 1 bunch cilantro, washed and minced
• ¼ C. scallion whites, thinly sliced
• ½ C. tomato, seeded and chopped in 1/8” dice

Grind pepita, jalapeno, oil, lime juice, and seasonings in food processor. Add water as needed, likely ~1/2 C. Once smooth, fold in cilantro, scallions and tomato.  Enjoy with flax crackers, as a dip, spread or tasty filling.