📝 About This Recipe
Hailing from the heart of the Yucatán Peninsula, Sikil P'ak is a creamy, smoky, and deeply savory dip that dates back centuries to the ancient Maya. Its name literally translates from Mayan as 'pumpkin seed' (sikil) and 'tomato' (p'ak), reflecting the humble yet powerful ingredients at its core. This vibrant spread offers a complex interplay of nutty toasted pepitas, charred vegetables, and bright citrus, making it a sophisticated alternative to hummus or guacamole.
🥗 Ingredients
The Seed Base
- 1 1/2 cups Raw Pumpkin Seeds (Pepitas) (unsalted and hulled)
The Roasted Aromatics
- 3 medium Roma Tomatoes (ripe and firm)
- 1/2 White Onion (peeled and cut into a thick wedge)
- 3 cloves Garlic (unpeeled)
- 1 small Habanero Pepper (stemmed; use half for less heat)
Liquids and Seasoning
- 1/4 cup Sour Orange Juice (or a 2:1 mix of lime and orange juice)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 2-4 tablespoons Water (to adjust consistency)
Garnish
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 2 pieces Radishes (thinly sliced into matchsticks)
- 1 tablespoon Whole Toasted Pepitas (reserved from the base)
👨🍳 Instructions
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1
Place a large dry skillet or comal over medium-low heat. Add the raw pumpkin seeds in a single layer.
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2
Toast the pepitas for 5-7 minutes, stirring constantly. They should puff up and turn golden brown without burning. Listen for a light popping sound.
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3
Remove the seeds from the pan immediately and set aside to cool. Reserve 1 tablespoon of whole seeds for garnish later.
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4
In the same skillet (or under a broiler), place the tomatoes, onion wedge, unpeeled garlic cloves, and the habanero.
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5
Char the vegetables until the skins are blackened and blistered and the flesh is softened. This should take about 10-12 minutes, turning occasionally.
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6
Remove the garlic cloves once soft, peel them, and discard the skins. Remove the charred skins from the tomatoes if they are very thick, though some char adds flavor.
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7
Pulse the cooled toasted pepitas in a food processor or spice grinder until they reach a fine, sandy meal consistency. Be careful not to over-process into a butter.
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8
Add the charred tomatoes, onion, peeled garlic, and habanero to the food processor with the ground seeds.
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9
Add the sour orange juice and sea salt. Pulse until the mixture is combined but still retains a slightly coarse, rustic texture.
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10
Check the thickness. If it is too dry or crumbly, add water one tablespoon at a time until it reaches a spreadable dip consistency.
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11
Transfer the mixture to a bowl and fold in the finely chopped cilantro by hand to preserve its color and texture.
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12
Taste and adjust seasoning, adding more salt or citrus juice if needed to brighten the flavors.
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13
Let the dip sit at room temperature for at least 20 minutes to allow the flavors to meld before serving.
💡 Chef's Tips
Use 'Seville' or sour oranges if you can find them; if not, a mix of 2 parts lime juice to 1 part orange juice is a perfect substitute. Do not walk away while toasting pepitas; they contain high oil content and can go from golden to burnt in seconds. For a truly authentic texture, use a stone molcajete (mortar and pestle) to grind the seeds and mash the vegetables. If you are sensitive to heat, remove the seeds and veins from the habanero before blending. This dip actually tastes better the next day, so feel free to make it 24 hours in advance.
🍽️ Serving Suggestions
Serve at room temperature with thick, crunchy corn tortilla chips (totopos). Pair with chilled cucumber slices, jicama sticks, or baby carrots for a refreshing crunch. Use it as a unique spread for a roasted vegetable sandwich or a savory taco topping. Serve alongside a crisp Hibiscus (Jamaica) iced tea or a cold Mexican lager. Top with a few crumbles of queso fresco for an extra salty kick.