Sikil P'ak -- Mayan Pumpkinseed Dip

Name: Sikil P'ak -- Mayan Pumpkinseed Dip
Yield: 8 serving
Ingredients: 1 cup pumpkinseeds; 2 tomatoes; 2 tablespoons onion; 1 habanero pepper; salt; For garnish:; 1 lime; cilantro; cheese

User Reviews

5.0

9 reviews

Excellent

Servings
8
Calories
94 kcal
Course
Appetizer
Cuisine
Vegetarian

Sikil P'ak -- Mayan Pumpkinseed Dip

Franklin Maldonado

Report

An ancient recipe with a contemporary flavor.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 cup pumpkinseeds
2 tomatoes (or 3 plum tomatoes)
2 tablespoons onion
1 habanero pepper
salt
For garnish:
1 lime
cilantro
cheese (I used Cotija)

Add to Shopping List

Instructions

Roast tomatoes in oven at 400F, they'll be ready in 20-30 minutes
Toast pumpkinseeds in a dry skillet on medium-low heat until they start to pop or change color, approximately 5-10 minutes
Grind pumpkinseeds into a powder using a blender or spice grinder
Add roasted tomatoes, onion, and 1/2 of the habanero to the blender, along with a dollop of water.
Pulse blend
Add pumpkinseed mixture and 1/3 teaspoon of salt to blender, pulse blend
Add a dollop of water if the mixture is too thick, pulse blend
Taste for heat level. If you want more heat add the other half of the habanero and pulse blend
Taste for salt level
Garnish with cilantro, lime and cheese (I used Cotija)
Serve with tortilla chips, warm tortillas, pita bread, or cucumber slices