Enjoy this Mayan-inspired dip with fresh veggies or whole-grain chips.
Sikil Pak (Mayan Pumpkin Seed Dip)
Ingredients
1 cup raw pumpkin seeds (pepitas)
1 jalapeno pepper, seeds removed and finely chopped
3 garlic cloves, minced or ¾ teaspoon garlic powder
¼ teaspoon salt
¼ cup chopped cilantro
1 lime, zested and juiced
½ cup canned chopped tomatoes with juice (try fire-roasted)
¼ teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh produce under running water before preparing.
- In a large pan, toast the pumpkin seeds over medium heat for about 3 minutes, until lightly golden. Stir often to avoid burning the seeds. Pour toasted seeds into food processor or blender.
- In the same large pan, mix the pepper, garlic and salt. Cook for about 5 minutes on medium heat until pepper is softened. Cool for 5 minutes, then add to the food processor.
- Add cilantro, lime zest, lime juice, tomatoes and black pepper to the food processor.
- Pulse or blend until mixture is smooth. Add more tomatoes and their juice if needed for a texture you like.
- Transfer dip to a bowl. Refrigerate until serving.
- Refrigerate leftovers within 2 hours.
Notes
- Serve with cut vegetables or whole-grain tortilla chips.
- Change the spice level by using more or less mild or hot peppers.
Recipe adapted from Oldways, A Taste of Latin Heritage, OldwaysPT.org
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Comments
This was such a tasty dip and made for the perfect healthy morning snack! I've never had pumpkin seed dip before, so wanted to try this and was not disappointed. I'll definitely be making it again and sharing this Sikil Pak recipe with others!