📝 About This Recipe
Inspired by the vibrant 'Sikil P'ak' of the Yucatán, this creamy yet textured dip celebrates the earthy depth of toasted pumpkin seeds and the bright, herbaceous punch of fresh cilantro. It is a masterclass in balance, featuring smoky charred aromatics, a hint of serrano heat, and a velvety finish from cold-pressed olive oil. This versatile spread is not only nutrient-dense but provides a sophisticated, emerald-hued centerpiece for any appetizer spread.
🥗 Ingredients
The Seed Base
- 1 1/2 cups Raw Pepitas (unsalted pumpkin seeds)
- 1 tablespoon Pumpkin Seed Oil (optional, for extra depth)
Aromatics & Heat
- 3 cloves Garlic (left in their skins for roasting)
- 1 whole Serrano Pepper (stem removed; seeds removed for less heat)
- 3 pieces Green Onions (white and light green parts only)
Fresh Herbs & Liquids
- 2 cups Fresh Cilantro (packed, tender stems included)
- 3 tablespoons Lime Juice (freshly squeezed)
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 2-4 tablespoons Cold Water (to adjust consistency)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Ground Cumin (toasted)
For Garnish
- 2 tablespoons Cotija Cheese (crumbled)
- 1 tablespoon Reserved Toasted Pepitas (set aside from the main batch)
- 1 pinch Smoked Paprika (for color)
👨🍳 Instructions
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1
Place a large dry skillet over medium-low heat. Add the raw pepitas in a single layer.
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2
Toast the pepitas for 5-7 minutes, shaking the pan frequently, until they begin to 'pop,' turn golden brown, and smell nutty. Remove 1 tablespoon for garnish and set the rest aside to cool slightly.
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3
In the same skillet, increase heat to medium. Add the unpeeled garlic cloves and the whole serrano pepper. Char for 4-5 minutes, turning occasionally, until the skins are blackened in spots and the insides are softened.
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4
Remove the garlic from their skins and discard the skins. Roughly chop the charred serrano (remove seeds now if you prefer a milder dip).
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5
Place the toasted pepitas into a food processor. Pulse about 10-12 times until they are ground into a coarse, sand-like meal. Do not over-process into butter yet.
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6
Add the roasted garlic, chopped serrano, green onions, cumin, and salt to the food processor. Pulse to combine.
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7
Add the fresh cilantro and lime juice. Pulse until the herbs are finely incorporated into the seed mixture.
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8
With the motor running on low, slowly drizzle in the extra virgin olive oil and the optional pumpkin seed oil. The mixture will begin to emulsify and turn a vibrant green.
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9
Check the thickness. If the dip is too thick or pasty, add cold water one tablespoon at a time while processing until it reaches a spreadable, creamy consistency.
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10
Taste and adjust seasoning, adding more salt or lime juice if the flavors need to pop more.
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11
Transfer the dip to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on top.
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12
Garnish with the reserved toasted pepitas, crumbled cotija cheese, and a light dusting of smoked paprika.
💡 Chef's Tips
Toasting the pepitas is crucial; it transforms them from 'grassy' to 'nutty' and provides the structural backbone of the dip. If you find cilantro soapy, substitute half of it with fresh flat-leaf parsley for a milder herbal profile. For the creamiest texture, ensure your olive oil is added in a very slow, steady stream to create a proper emulsion. Let the dip sit at room temperature for 30 minutes before serving to allow the garlic and chili flavors to fully meld. Store leftovers in an airtight container with a thin layer of olive oil on top to prevent the vibrant green color from oxidizing.
🍽️ Serving Suggestions
Serve with warm, thick-cut corn tortilla chips or toasted pita points. Pair with a crisp, chilled Sauvignon Blanc or a smoky Mezcal Paloma. Use as a sophisticated spread for roasted vegetable sandwiches or turkey wraps. Accompany with a platter of raw crudités like jicama sticks, radishes, and cucumber slices. Dollop over grilled shrimp skewers or roasted cauliflower steaks as a finishing sauce.