Chili-Lime Pepita Crema (dip, dollop or spread)

Pepita Crema in a bowl surrounded by tortilla chips.

Chili-Lime Pepita Crema (dip, dollop or spread)

Dip, dollop or spread! Chili Lime Pepita Crema is an all purpose, dairy-free Tex Mex delight for tacos, burritos, bowls and more. Pepitas, seasonings, jalapeños and cilantro are whipped up in a high speed blender to a silky smooth texture. It's a perfect partner with your homemade Mexican food favorites.

This recipe makes about 1 1/2 cups (400 grams).

Course Condiment

Cuisine American

Diet Vegan, Vegetarian

Keyword Pepita Crema, Pumpkin Seed Creme

Prep Time 10

Soak the Pepitas 10

Total Time 20

Servings 2 tablespoon servings

Calories 78kcal

Author Traci York

Ingredients

1 cup (160 grams) Raw Pepitas
3 tablespoons Fresh Lime Juice about 2-3 limes
6-8 Pickled Jalapeño Rings or more to taste (sub one chipotle pepper in adobo sauce if desired)
1/2 teaspoon Cumin ground
1/2 teaspoon Smoky Paprika
3/4 teaspoon Fine Sea Salt + up to 1/4 teaspoon more to taste
1 Fist Full of Cilantro stems and leaves
3/4 cup (165 grams) Water

Instructions

Soak the pepitas overnight in room temperature water or do a quick soak in very hot water for 10 minutes. Drain through a fine mesh strainer.
Transfer the pepitas, lime juice, jalapeños, cumin, paprika, sea salt, cilantro and water into a high speed blender (I use VitaMix affiliate link) and blend on the puree cycle or medium high, stopping to scrape the container down several times to create a smooth puree. Scrape into a bowl for serving or storage container.
Enjoy right out of the blender or chilled. Store in the refrigerator for up to three days or freeze for up to a month. If freezing, thaw in the refrigerator overnight and whisk or reblend to create a smooth texture.

Nutrition