Author of the recipe: Damir Crleni
PUMPKIN SEED SPREAD
Ingredients:
150 g pumpkin seeds
1 small onion
1 clove of garlic
2 tablespoons pumpkin seed oil
1 teaspoon white vinegar
Salt, pepper
Preparation: Lightly toast the pumpkin seeds in a pan without oil, season with salt, and let them cool slightly. Finely grind two-thirds of the seeds, and finely chop the remaining seeds. Finely chop the onion and garlic. Mix all the ingredients, add the pumpkin seed oil and a teaspoon of vinegar. Combine everything well and season further to taste. Leave in the refrigerator for an hour or two to let the flavors meld.
Serve with small slices of bread as a cold appetizer or as a standalone dish, best enjoyed with a glass of homemade white wine.
