Roasted Bell Pepper and Pumpkin Seed Sauce

dips & sauces pumpkin seeds
Roasted Bell Pepper Pumpkin Seed Sauce
YIELDS 2 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 2 bell peppers (we used one yellow and one orange), washed and halved with seeds removed
  • 1 tbsp extra virgin olive oil
  • 1/4 cup Go Raw Sprouted Pumpkin Seeds
  • 1 clove garlic
  • 3 tbsp fresh parsley leaves, washed and dried
  • 2 tbsp nutritional yeast
  • juice of one lemon
  • ½ tsp crushed red pepper flakes (optional)
  • ¼ cup extra virgin olive oil
  • salt & pepper to taste


  1. Preheat the oven to 375°F. Coat the pepper halves in oil and roast until outsides are blistered, about 20-25 minutes. Let cool.
  2. Peel skins off peppers and discard. Combine peppers and all additional all ingredients in a food processor and process until you reach a smooth sauce consistency. Adjust flavors as desired. If you want a thicker dip, increase the quantity of pumpkin seeds until texture is desired.
  3. Transfer to a jar or airtight container and store in the refrigerator for up to 3 days. Use as a pasta sauce, toast spread, dip for veggies, and more.

Recipe and photo by Dana Plucinski

Products used in this recipe

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