Easiest Way to Prepare Appetizing S'ikil Pak - Pumpkin Seed Dip - Vegan

S'ikil Pak - Pumpkin Seed Dip - Vegan. Stir frequently; the pumpkin seeds are quick to burn. In the same sauté pan, heat the canola oil over medium heat and add the shallots, jalepeño, garlic, and a generous pinch of salt. It's spent generations getting shuffled to the back corner of the appetizer table because of its plain and unassuming appearance; a victim of untrained palates in an image-conscious world.

Transfer the pumpkin seeds to a food processor and let cool completely. Note: I've made this with toasted pumpkin seeds and plain seeds, and I think I like the seeds better raw. Enter the sikil pa'k, a pumpkin seed dip originating from Mayan cuisine. You can 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. You need 1 1/2 cup of pepitas (shelled pumpkin seeds).
2. It's 3 of tomatillos.
3. Prepare 3 clove of garlic.
4. Prepare 1 of onion, sliced.
5. You need 1/4 cup of cilantro (coriander).
6. It's 1 of chile pepper (optional if you do not want a spicy dip).
7. Prepare 1 of salt, to taste.

The name means "calabaza seed" and "tomato." The Mayans were a hunter-gatherer people and migrated to the Yucatán thousands of years ago. This recipe doesn't use exactly what the original uses but adapted for our ingredient availability. Its flavor is subtle and spicy, with sweet and acid notes all at once. Sikil P'ak is typically served with crispy tortilla chips.

S'ikil Pak - Pumpkin Seed Dip - Vegan instructions

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..

For the last day of the Condiment week, here's a no-cook Pumpkin seed dip called Sikil Pak from Mexico. It is a specialty of Yucatan region and is rich, thick and very delicious. Recipe is from ' Vegan Eats World ' cookbook by Terry Hope Romero. Today I'm sharing my version of Sikil Pak, a Mayan dip made from pepitas, raw pumpkin seeds, that is traditional to the Yucutan peninsula. There are all sorts of variations out there on the internet, some with tomatoes, some spicy, but I really wanted the pepitas to shine for this version.

Tweet

Subscribe to receive free email updates: