My very favorite dip, with the flavors of roasted nuts and savory spices. 'Stolen' from a tiny fishing village in the Yucatan Peninsula.

• 1 1/2 cups pepita nuts
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 3 tablespoons tomato paste
• Juice of 1 lime
• About 3/4 cup water

Note: Pepita nuts are the green inside kernels of pumpkin seeds. They're available at upscale grocery stores and the West Side Market.

Place pepita nuts in a medium saucepan and dry roast over medium heat, stirring, until lightly browned (some will pop like popcorn, which is why you don't do it in a skillet). Allow to cool.

In a coffee grinder or spice grinder, grind roasted pepitas in batches until it's a coarse powder. Transfer to a medium bowl.

Add spices, tomato paste and lime and mix well. Stir in water. It should be the consistency of hummus. Serve at room temperature with baby carrots or other vegetables, tortilla chips or pretzels. Keeps in the refrigerator for up to a week.

The beauty of this recipe is that it's healthy. No added fats, oils, cream, sugar...just roasted nuts, spices and water.

(c) 2006 by Robin Benzle