Sikil pak (pumpkin seed dip)

Often hailed as the Mayan answer to hummus, sikil pak is a vibrant, creamy dip that packs a punch of flavor. This traditional favorite relies on the nutty depth of toasted pumpkin seeds, known as pepitas, and a bright, citrus-forward profile that defines much of Mayan cuisine. As reported by 205focus.com, this recipe is a masterclass in balancing charred vegetables with zesty juices, making it the perfect topping for crunchy tostadas.

Quick Facts

• Total Time: 20 minutes
• Yield: 2 cups

Ingredients

• 1 cup raw hulled pumpkin seeds (pepitas), plus extra for garnish
• 1 tablespoon canola oil
• 6 cherry tomatoes
• 1/2 to 2 habanero chiles, stemmed (adjust based on your heat preference)
• 1/4 small white onion, separated into layers
• 2 garlic cloves, peeled
• 1/4 cup fresh lime juice
• 1/4 cup fresh grapefruit or orange juice
• Kosher salt to taste
• Cilantro leaves for garnish
• Tostadas or thick tortilla chips for serving

Instructions

1. Toast the Seeds: In a dry medium skillet—avoiding nonstick options—toast the pepitas over medium-low heat. Stir frequently for about 3 minutes until they become shiny, aromatic, and lightly browned. Quickly transfer them to a food processor and pulse until they reach a fine, powdery consistency.
2. Char the Vegetables: Add the oil to the same skillet over medium-high heat. Once shimmering, add the tomatoes, onion, garlic, and habaneros. Sauté for roughly 3 minutes until they are beautifully charred in spots. Toss the vegetables into the food processor with the pumpkin seeds and pulse until combined.
3. Finish and Serve: While the processor is running, slowly stream in the lime and grapefruit juices. Continue blending until the mixture is smooth, scraping the sides as needed. Season with kosher salt, transfer to a bowl, and top with fresh cilantro and additional pepitas. Serve alongside your favorite tostadas or thick tortilla chips.