📝 About This Recipe
Sikil P'ak is a legendary Mayan treasure from the Yucatán Peninsula, offering a smokey, earthy, and incredibly creamy texture without a drop of dairy. This ancient 'pumpkin seed pâté' combines toasted pepitas with fire-roasted tomatoes and habanero for a complex profile that is simultaneously nutty, tangy, and spicy. It is a stunning plant-based alternative to traditional dips, showcasing how simple, ancestral ingredients can create a sophisticated culinary masterpiece.
🥗 Ingredients
The Nutty Base
- 1 1/2 cups Raw Pumpkin Seeds (Pepitas) (unprocessed and unsalted)
Fire-Roasted Aromatics
- 3 pieces Roma Tomatoes (ripe and firm)
- 1/2 large White Onion (sliced into thick rounds)
- 3-4 pieces Garlic Cloves (unpeeled)
- 1 piece Habanero Pepper (stem removed; seeds left in for heat, removed for mild)
Herbs and Seasoning
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Chives (finely minced)
- 2 tablespoons Sour Orange Juice (or a mix of 1 tbsp lime and 1 tbsp orange juice)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 cup Water (added gradually for consistency)
Garnish
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 tablespoon Reserved Toasted Pepitas (kept whole)
- 2 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Place a heavy skillet or comal over medium-low heat. Add the raw pumpkin seeds and toast them, stirring constantly, for 5-7 minutes until they turn golden-brown and begin to 'pop' or puff up. Be careful not to burn them as they can turn bitter quickly.
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2
Remove the seeds from the pan immediately and set aside about a tablespoon for garnish. Once cooled, place the remaining seeds in a food processor or high-speed blender.
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3
Pulse the pumpkin seeds until they reach a fine, sandy meal consistency. Do not over-process into a butter; you want a distinct, slightly gritty texture.
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4
In the same skillet over medium-high heat (or under a broiler), roast the tomatoes, onion rounds, unpeeled garlic, and the habanero. Turn them occasionally until the skins are charred and blackened in spots and the vegetables have softened.
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5
Remove the garlic cloves from their papery skins. Peel the charred skin off the tomatoes if it is excessively burnt, though a little char adds a lovely smoky depth.
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6
Place the roasted tomatoes, onions, garlic, and habanero into the food processor with the ground pumpkin seeds.
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7
Add the sour orange juice (or lime/orange mix) and the sea salt.
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8
Pulse the mixture several times. The goal is a thick, chunky paste, not a smooth puree. If it feels too stiff to dip, add water one tablespoon at a time until the desired consistency is reached.
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9
Transfer the mixture to a mixing bowl. Fold in the chopped cilantro and minced chives by hand to preserve their vibrant color and fresh flavor.
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10
Taste and adjust seasoning, adding more salt or citrus juice if needed to balance the richness of the seeds.
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11
Spread the dip into a shallow serving bowl. Use the back of a spoon to create a few decorative swirls on the surface.
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12
Garnish with the reserved whole pepitas, sliced radishes, a drizzle of olive oil, and an extra pinch of cilantro.
💡 Chef's Tips
Toasting the seeds is the most critical step; ensure they are evenly browned to unlock the deep, nutty aroma. If you cannot find sour oranges, use a 1:1 ratio of lime juice and naval orange juice to mimic the Yucatecan flavor profile. For a milder dip, remove the seeds and veins from the habanero before blending, or use a jalapeño for less intensity. This dip actually tastes better after sitting for 30 minutes, allowing the pumpkin seeds to hydrate and the flavors to meld. Avoid using pre-roasted seeds from a snack bag; the flavor is far superior when you toast raw seeds yourself.
🍽️ Serving Suggestions
Serve with thick, warm corn tortilla chips or toasted pita wedges for a classic crunch. Pair with crunchy jicama sticks, cucumber slices, and carrot batons for a light, refreshing appetizer. Use it as a spread inside a roasted vegetable wrap or a vegan taco for an explosion of umami. Accompany with a crisp Mexican Lager or a smoky Mezcal cocktail to complement the charred aromatics. Top with a few crumbles of vegan feta if you desire an extra salty, tangy kick.