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Sikil P'ak -- Mayan Pumpkinseed Dip

An ancient recipe with a contemporary flavor.

Servings: 8
Calories: 94 kcal
Course: Appetizer
Cuisine: Vegetarian

Ingredients

  • 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)

Instructions

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

Nutrition Information

Calories 94kcal (5%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 94

% Daily Value*

Calories 94kcal 5%

* Percent Daily Values are based on a 2,000 calorie diet.