How to Make Appetizing 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.

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. Slideshow: Great Vegan Recipes..(Vegan) - Vegan Matcha Chocolate - Vegan Vanilla Chocolate Chip Cupcakes - Mushroom Vegan Noodle Soup - Vegan cake in mug - Lettuce Wrap Vegan Salad Diet Lunch - Lemon Kale with Orecchiette - Vegan - Vegan Roulade - S'ikil Pak - Pumpkin Seed Dip - Vegan - Peanut Ginger. You can have S'ikil Pak - Pumpkin Seed Dip - Vegan using 7 ingredients and 12 steps. Here is how you achieve it.

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. It's 3 clove of garlic.
4. Prepare 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. Prepare 1 of salt, to taste.

But this creamy, simple lentil & pumpkin seed dip happened too, almost by accident, and I'm calling it a small victory. As happy as I was with how the dip turned out, I wasn't quite sure about posting it here or on the Insta. With all of the gorgeous toast creations floating around the interwebs, I wasn't. I'll be in Isla next week and would love to experience it It is similar to the recipe in the link DMartin posted, the biggest difference I saw is using both hulled and unhulled pumpkin seeds.

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..

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. At this point, the consistency should resemble a slightly more coarse version of hummus. Start with raw pumpkin seeds that are shelled and unsalted.

Tweet

Subscribe to receive free email updates: