Sikil Pak (Mayan Pumpkin Seed Dip)
This thick pumpkin seed dip is a unique and delicious alternative to guacamole or hummus. Toasted pepitas give it a smokey, meaty flavor. Try it with cut veggies, tortillas or pita wedges for an appetizer or snack.
Share This
1 cup raw pepitas
1 large jalapeño, stemmed, seeded, finely chopped
3 garlic cloves, minced
¼ teaspoon salt
¼ cup chopped cilantro
2 tablespoons chopped chives
Zest of 1 lime
2 tablespoons lime juice (from about ½ of a lime)
½ cup canned fire roasted tomatoes with juice
1. In a large sauté pan, toast the pepitas over medium heat, for about 3 minutes until lightly golden. Stir frequently; the seeds are quick to burn.
2. Transfer to a food processor. In the same sauté pan, add the jalapeño, garlic, and a generous pinch of salt. Cook for about 5 minutes, until softened. Transfer to the food processor and let cool.
3. Add the cilantro, chives, lime zest, lime juice, and tomatoes to the food processor. Puree until smooth. Taste and add more salt if necessary.
4. Transfer to a bowl and serve with whole grain tortilla chips and cut vegetables.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.
Recipe updated September 2020. Small modifications to traditional sikil pak recipes have been made, to make this recipe accessible to home cooks.
Nutrition
Calories: 60Total Fat: 5g
Saturated Fat: 1g
Carbohydrate: 2g
Fiber: 1g
Total Sugar: 0g (Added Sugar: 0g)
Protein: 3g
How'd it Taste?
Review this Recipe