Pumpkin Seed Dressing

5 from 4 votes

This pumpkin seed dressing is thick and creamy and perfect for summer salads. Easy to make, it's a vegan, gluten free and low histamine dressing full of flavour.

Prep Time5

Soaking the pumpkin seeds2

Total Time2 5

Course: Sauces

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: cup

Calories: 334kcal

Author: Claire

Equipment

Blender

Ingredients

½ cup pumpkin seeds
1 tablespoon extra virgin olive oil
1 small garlic clove
1 teaspoon maple syrup
1 teaspoon apple cider vinegar or lemon juice, if suitable
2 tablespoon mint leaves
½ cup water
pinch salt
pinch black pepper optional

Instructions

Tip the pumpkin seeds into a bowl and cover generously with water. Set aside for at least two hours, then drain, and rinse with fresh water.
Add all the ingredients to your blender and blend. Adjust the amount of water if necessary. Taste test, and add more mint or garlic to preference.

Notes

Be sure to use plain hulled pumpkin seeds rather than those that have been been roasted or salted, or flavoured in any way, as that would change the taste a great deal.
Don't skip soaking the pumpkin seeds! It helps soften them and so blend easily into a dressing.
Adjust the quantity of garlic and herbs to preference.
If lemon juice works for you, this can be used in place of the vinegar.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

garlic, which scores 1.
apple cider vinegar, which scores 1.
black pepper, which scores 2.

Nutrition