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Sikil p'ak — Mayan pumpkinseed dip

Ingredients

  • 1 cup pumpkinseeds
  • 2 tomatoes (or 3 plum tomatoes)
  • 2 tablespoons onion
  • 1 habanero pepper
  • salt

Instructions

Roast tomatoes in oven at 400F, they’ll be ready in 20-30 minutes.

Toast pumpkinseeds in a dry skillet on medium-low heat until they start to pop or change color, approximately 5-10 minutes.

Grind pumpkinseeds into a powder using a blender or spice grinder.

Add roasted tomatoes, onion, and 1/2 of the habanero to the blender, along with a dollop of water. Pulse blend.

Add pumpkinseed mixture and 1/3 teaspoon of salt to blender, pulse blend. Add a dollop of water if the mixture is too thick, pulse blend.

Taste for heat level. If you want more heat add the other half of the habanero and pulse blend.

Great just like that as a dip for tortilla chips, but also great with garnishes of cilantro, lime, cheese (cotija).

Also great: put a corn tortilla on skillet, cover with good amount of sikil p’ak and some asadero (or other melty) cheese. Toast until cheese begins to melt then transfer to low oven to keep warm while you prepare more. Also did it with black beans on the tortilla. Cilantro and lime would have been great too. Refried beans as another layer would prob have been good. To eat they fold easily in half like a personal quesadilla.

Nutrition

Estimated, per serving

  • Servings: 9
  • Serving size: ~3 tbsp
  • Calories: 80
  • Protein: 4 g
  • Carbs: 3 g
  • Fat: 7 g
  • Saturated fat: 1 g
  • Fiber: 1 g
  • Total sugar: 1 g
  • Sodium: 130 mg