Charred Avocado and Pumpkin Seed Dip
A smoky, nutty dip built on charred avocado flesh and roasted pumpkin seeds, finished with bright lime and a kick of jalapeño heat. The avocado is halved and charred cut-side down in a hot skillet to develop deep, bitter-sweet flavor, then scooped and blended with toasted seeds, cilantro, and garlic. Serve warm with tortilla chips or as a vibrant spread for tacos and grilled vegetables.
Steps
Before you start
- Choose ripe but firm avocados that won't fall apart when halved and charred
- Have all ingredients prepped and within reach—the dip comes together quickly after charring
- If serving warm, have tortilla chips or vegetable crudités ready
Toast pumpkin seeds
- Heat the 12-inch skillet over medium heat for 1 minute.
- Add the 70 g pumpkin seeds and stir frequently for 3–4 minutes until they are fragrant, lightly golden, and beginning to pop.
- Transfer to a plate and set aside to cool slightly.
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Ready when: Seeds are fragrant, golden, and popping; some may split
Tip: Keep stirring so seeds don't burn. They will continue to crisp as they cool.
Char avocado halves
- Increase the skillet heat to medium-high and wait 1 minute.
- Place the 2 avocado halves cut-side down in the dry, hot skillet.
- Do not move them for 3–4 minutes until the flesh is deeply charred with blackened spots and the avocado releases easily from the pan.
- Flip each half skin-side down for 1 minute to warm the skin, then transfer to a cutting board to cool for 2 minutes.
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Ready when: Flesh is deeply charred with blackened spots and pulls easily from the pan
Tip: Do not stir or flip early—let the heat build dark color and flavor. Overripe avocado will fall apart; slightly firm ones hold together.
Scoop and combine
- Using a spoon, scoop the charred avocado flesh from the skin into the bowl of a food processor.
- Add the toasted pumpkin seeds, 1 minced jalapeño, 1 minced garlic clove, 30 ml lime juice, and the 10 g cilantro.
- Drizzle with 15 ml olive oil.
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Tip: Leave some small chunks of charred avocado flesh for texture; you don't need a completely smooth purée.
Blend until creamy
- Pulse the food processor 6–8 times until the dip reaches a chunky, textured consistency with pieces of pumpkin seeds and avocado still visible.
- Do not over-blend; the dip should not be mousse-like.
- If using a blender, pulse briefly and transfer to a serving bowl.
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Ready when: Dip is chunky and textured with visible seed and avocado pieces
Tip: Pulse, don't purée. Rough texture makes the dip more interesting and showcases the charred flavor.
Season and finish
- Taste the dip and season generously with kosher salt and freshly ground black pepper.
- Add 0.5 g ground cumin if desired for earthiness.
- Stir gently to combine.
- Transfer to a serving bowl and drizzle with a touch more olive oil if desired.
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Ready when: Flavors are balanced; taste improves with salt
Tip: Season in stages—avocado absorbs salt, so start with less and adjust. The charred edges will have some bitter notes that salt rounds out.
Good to know
Tips
- Char the avocado halves hard and let them cool slightly—the contrast between creamy interior and blackened exterior creates the signature flavor
- Toasting the pumpkin seeds brings out their natural nuttiness and contrasts beautifully with the charred avocado
- Do not over-blend; the dip should have a rustic, chunky texture that showcases each ingredient
- Serve the dip warm for the best flavor and texture, or chill it for a cold appetizer—both are delicious
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The dip will discolor slightly over time as the avocado oxidizes. Reheat gently over low heat in a small skillet with a splash of olive oil, or serve chilled. Not suitable for freezing due to the avocado's texture.
Substitutions
- raw unsalted pumpkin seeds → sunflower seeds or raw pepitas. Use the same weight. Toast until lightly golden and fragrant. The flavor will be slightly more delicate but the dip will have similar texture and richness.
- fresh jalapeño pepper → serrano pepper or pinch of cayenne. Serrano is hotter; use ½ pepper. Cayenne adds heat without fresh pepper flavor—start with ⅛ teaspoon and adjust.
- fresh cilantro leaves, packed → fresh parsley or mint. Parsley is milder and less aromatic; mint adds a cool note. Either works but loses some of the authentic Mexican flavor.
- fresh lime juice → lemon juice or white vinegar. Use the same amount. Lemon is less bright; vinegar adds tanginess. Lime is ideal for the flavor profile.
