Recipe: Yummy S'ikil Pak - Pumpkin Seed Dip - Vegan

S'ikil Pak - Pumpkin Seed Dip - Vegan. This thick pumpkin seed dip is a unique and delicious alternative to guacamole or hummus. Toasted pumpkin seeds give it a smokey, meaty flavor. they are not pumpkin seds - pepitas in the Yucatan for sikil pak and many other dishes are the pepitas fron calebazas,squash. Sikil Pak (Pumpkinseed Dip) is made using ground, roasted pumpkinseeds and Pumpkinseed dip has it rough.

I dropped into Chaya Maya in Merida a few weeks ago and had some pumpkinseed dip. I was at Puesto restaurant in La Jolla California yesterday. I told them I was vegan and they served. arab have S'ikil Pak - Pumpkin Seed Dip - Vegan using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of S'ikil Pak - Pumpkin Seed Dip - Vegan

1. Prepare 1 1/2 cup of pepitas (shelled pumpkin seeds).
2. It's 3 of tomatillos.
3. You need 3 clove of garlic.
4. It's 1 of onion, sliced.
5. You need 1/4 cup of cilantro (coriander).
6. You need 1 of chile pepper (optional if you do not want a spicy dip).
7. You need 1 of salt, to taste.

Start with raw pumpkin seeds that are shelled and unsalted. You can always season with your own salt to taste, but you can't do much once you've over salted. For the holidays, introduce some Latin flair with this easy-to-make pumpkin seed dip made extra flavorful with smoky chipotle peppers in adobo. Sikil P'ak (Pumpkin Seed Salsa)Todd Coleman.

S'ikil Pak - Pumpkin Seed Dip - Vegan step by step

1. This is a Mayan dish from the Yucatan..
2. Roast the onion, garlic, tomatillos, and chile pepper. This can be done on a grill (preferred) or in an oven at 350°F until skins show signs of browning/charring..
3. In a large skillet, roast the pumpkin seeds, stirring frequently to prevent burning. When seeds start to puff up a bit, remove them from the heat..
4. Remove vegetables from grill/oven. Allow to cool..
5. In a food processor or blender, grind cooled pumpkin seeds..
6. Put onion, garlic and cilantro in blender/food processor with seeds. Blend in..
7. Cut tomatillos in half. Remove seeds and pulp. Flip over, remove charred skin. Add to blender/food processor. Blend in..
8. Taste the dip. Decide the amount of salt you may want to add. Use no more than a teaspoon..
9. Carefully cut open chile pepper, removing stem, seeds, and ribs. Flip over and remove charred skin. Place in blender..
10. Wash hands after handling chile pepper. After adding salt and chile peppers, blend thoroughly..
11. Serve in a bowl. Dip can be eaten with tortilla chips, flarbreads or crackers. Serve with cucumber slices for a grain free option..
12. Substitutions: For a red version, use Roma tomatos instead of tomatillos. If you prefer a more mild dip, use a dash of paprika instead of a chile pepper..

This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Set the toasted pumpkin seeds aside and let cool. In the same skillet, char the chiles and tomatoes while turning frequently until blistered in spots. Stir into the pumpkin seed powder and add cilantro and chives.