Sikil Pak: A Creamy, Nutty Yucatecan Pumpkin Seed Dip
Discover the rich, earthy flavors of Sikil Pak, a traditional Mayan dip from Mexico’s Yucatán Peninsula! Made with roasted pumpkin seeds, tomatoes, and aromatic spices, this vegan-friendly dish is packed with protein and bold flavors. Perfect as an appetizer with tortilla chips or as a spread for tacos, Sikil Pak is a must-try for anyone who loves nutty, smoky, and slightly spicy dips.
Unlike store-bought versions, this homemade Sikil Pak is fresher, creamier, and fully customizable. Whether you’re hosting a party or just craving a unique snack, this recipe will transport your taste buds to the heart of Mexico.
Why This Sikil Pak Recipe Works
Nutrient-Dense & Delicious: Pumpkin seeds (pepitas) are the star here, offering a great source of plant-based protein, magnesium, and healthy fats. Combined with charred tomatoes and habanero, this dip is both wholesome and addictive.
Easy to Customize: Adjust the spice level by reducing the habanero or adding more lime for tanginess. You can also blend it smooth for a creamy texture or leave it chunky for a rustic feel.
Quick to Make: With just 10 minutes of prep and 15 minutes of cooking, Sikil Pak comes together faster than hummus but delivers far more complex flavors.
What’s In Sikil Pak?
This Yucatecan dip relies on simple, fresh ingredients:
- Pumpkin Seeds (Pepitas): Roasted for a nutty, toasty base.
- Tomatoes: Charred for smokiness.
- Habanero Pepper: Adds a fruity heat (adjust to taste).
- Garlic & Red Onion: For depth and aroma.
- Cilantro & Lime: Bright, fresh finishes.
- Orange Juice: A Yucatecan twist for subtle sweetness.
How To Make Sikil Pak
Sikil Pak is incredibly simple to prepare. Here’s a step-by-step guide:
Step 1: Roast the Ingredients
- Heat a dry skillet over medium. Toast the pumpkin seeds for 3–4 minutes until golden and fragrant. Set aside.
- In the same skillet, char the tomatoes, onion, garlic, and habanero until blackened in spots (about 8 minutes).
Step 2: Blend the Dip
- In a food processor, pulse the roasted pumpkin seeds until finely ground.
- Add the charred vegetables, cilantro, lime juice, orange juice, and salt. Blend until smooth or slightly chunky.
Step 3: Adjust and Serve
- Thin with water if needed for a dip-like consistency.
- Transfer to a bowl, drizzle with olive oil, and garnish with extra pepitas and cilantro.
Sides for Sikil Pak
Pair this versatile dip with:
- Tostadas or Tortilla Chips: Classic crunchy vessels.
- Grilled Vegetables: Zucchini or bell peppers for a healthy twist.
- Tacos: Spread on fish or mushroom tacos.
- Fresh Crudités: Cucumber, jicama, or carrot sticks.
Recipe FAQ’s
Can I Make Sikil Pak Ahead?
Yes! Store it in an airtight container in the fridge for up to 3 days. The flavors meld beautifully over time.
How Do I Reduce the Heat?
Remove the habanero seeds or substitute with milder jalapeños. Add more lime or orange juice to balance the spice.
Is Sikil Pak Vegan?
Absolutely! It’s naturally plant-based and gluten-free.
Other Recipes To Try
- Chiltomate: A smoky Yucatecan tomato sauce.
- Pipian Rojo: A Oaxacan mole with peanuts and chilies.
- Xni Pec: Yucatán’s fiery “dog’s nose” salsa.
- Chaya Empanadas: Savory turnovers with Mayan greens.
- Spicy Mango Salsa: A fruity and fiery salsa that’s perfect for summer.
- Seven Layer Dip: A colorful and flavorful combination of refried beans, guacamole, sour cream, cheese, and more.
- Elote Dip: A creamy, cheesy dip inspired by Mexican street corn.
- Cheesy Pizza Dip: All the flavors of pizza in a dip!
Sikil Pak (Yucatecan Pumpkin Seed Dip)
Ingredients
- 1½ cups raw pumpkin seeds pepitas
- 2 medium tomatoes
- ½ red onion quartered
- 2 garlic cloves
- 1 habanero pepper stemmed, seeded if desired
- ¼ cup fresh cilantro
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 tsp salt
- ¼ cup water as needed
- Olive oil & extra pepitas for garnish
Instructions
- Toast Pepitas: In a skillet over medium heat, toast pumpkin seeds until golden (3–4 minutes). Set aside.
- Char Vegetables: In the same skillet, char tomatoes, onion, garlic, and habanero until blackened (8 minutes).
- Blend: Process pepitas until powdery. Add charred veggies, cilantro, lime juice, orange juice, and salt. Blend until smooth.
- Adjust: Thin with water if needed. Taste and add more salt or lime.
- Serve: Garnish with olive oil, pepitas, and cilantro. Enjoy with chips or veggies!
Notes
- Spice Control: For mild heat, use only ½ habanero or a jalapeño.
- Texture: For chunkier dip, pulse briefly; for creamier, blend longer.
- Storage: Keeps refrigerated for 3 days. Stir before serving.
- Vegan: Ensure no animal products are added (it’s naturally vegan!).
Nutrition
¡Buen provecho! Share your Sikil Pak creations with us in the comments.