I printed this recipe off the internet ages ago, but can’t quite remember where I found it. So my apologies if this belongs to anyone.
Pepita, Cherry Tomato & Sage Dip
500g cherry tomatoes
1 medium red onion, sliced
1 medium red chilli
1 clove of garlic
0.25 cup olive oil
3 teaspoons sugar
2 teaspoons fresh sage
2 cups (320g) pepitas, toasted
Combine the tomatoes, onion, chilli, garlic, olive oil, sugar and sage in a baking dish. Bake uncovered in 200 degree Celcius oven for about 30 minutes or until the onion is very soft. Cool for five minutes.
Place pepitas into a dry fry pan and lightly toast for a few minutes. Try to master the pan flipping technique to keep the pepitas dancing (lest you burn their bums). You don’t want them super-roasted, just golden.
Process pepitas in a food processor until finely crushed. Add tomato mixture and process until combined.
Serve with corn chips, pita crisps, tortilla wedges, toasty bread – whatever takes your fancy. But whatever you choose, make sure it’s crunchy!
Beautiful. Everyone should have a recipe like that.
Agree that it doesn’t look great but the ingredients sound amazing together, especially with the addition of the pepitas. Must try!
I would have liked to made it a look a little more appetising, especially as it is such a yummilicious dip. Unfortunately I was in a bit of a rush for a party (hence the plastic container), and had no time to make it look less vomit-like
But the toasted pepitas are just a lovely addition. I think the sage makes it.