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

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, s'ikil pak - pumpkin seed dip - vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

S'ikil Pak - Pumpkin Seed Dip - Vegan is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. S'ikil Pak - Pumpkin Seed Dip - Vegan is something which I have loved my entire life.

This is a Mayan dish from the Yucatan. Roast the onion, garlic, tomatillos, and chile pepper. This thick pumpkin seed dip is a unique and delicious alternative to guacamole or hummus.

To begin with this recipe, we must first prepare a few ingredients. You can have s'ikil pak - pumpkin seed dip - vegan using 7 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make S'ikil Pak - Pumpkin Seed Dip - Vegan:
  1. Make ready 1 1/2 cup pepitas (shelled pumpkin seeds)
  2. Prepare 3 tomatillos
  3. Take 3 clove garlic
  4. Get 1 onion, sliced
  5. Prepare 1/4 cup cilantro (coriander)
  6. Get 1 chile pepper (optional if you do not want a spicy dip)
  7. Make ready 1 salt, to taste

Pulse until everything is combined and dip is creamy but still a little chunky. This earthy toasted pumpkin seed salsa, a specialty of the Yucatan, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Start with raw pumpkin seeds that are shelled and unsalted.

Instructions to make S'ikil Pak - Pumpkin Seed Dip - Vegan:
  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.

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. Alex Stupak prepares this outstanding Yucatán-style dip (called sikil pak in Mayan) by pureeing pumpkin seeds (sikil) with roasted tomatoes (pak), garlic and chile. Typically served with tortilla chips, it also makes a healthy vegan accompaniment for vegetables. Set the toasted pumpkin seeds aside and let cool.

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