+ 18 Sikil

+ 18 Sikil
An ancient recipe with a contemporary flavor.
Author: Patrick Calhoun/Mexican Please
1 cup pumpkinseeds 2 tomatoes (or 3 plum tomatoes) 2 tablespoons onion 1 habanero pepper salt for garnish: 1 lime cilantro cheese (I used Cotija)
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.
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
Garnish with cilantro, lime and cheese (I used Cotija)
Serve with tortilla chips, warm tortillas, pita bread, or cucumber slices
Like this recipe? Click the stars above to rate it or leave a comment down below! @mexplease
December 18, 2015 By Patrick 6 Comments
Pumpkinseed dip has it rough. It’s spent generations getting shuffled to the back corner of the appetizer table because of its plain and unassuming appearance; a victim of untrained palates in an image-conscious world.
But like a stubborn heroine, it has recently regained its footing and is heading back towards the center of the table. Mostly because it has something the other posers on the table lack: it tastes good. Really good.
You’ll frequently see this versatile creation referred to as Sikil P’ak, taken from the Mayan words for pumpkinseed and tomato.
The Mayan civilization dominated Mexico’s Yucatan Peninsula long before the Spaniards arrived, and the reach of Sikil P’ak has been emanating from this region ever since.
History aside, the recipe still works and it is surprisingly easy to make. You can think of it as Mayan hummus and use it in a similar fashion.
It’s the perfect example of a region’s influence over the ingredient list. In this case: habanero peppers, pumpkinseeds, and tomatoes.
The surprisingly fruity taste of the habanero pepper combines effortlessly with the ground pumpkinseeds.
If you’re new to habaneros don’t forget that they pack a real wallop and it’s best to give your hands a rinse after handling them. (Here’s how I handle hot chili peppers.)
OK, here’s the classic ingredient list for Sikil P’ak:
The pumpkinseeds, habaneros, tomatoes and onion are doing the heavy lifting here. The lime, cilantro and cheese are part of the public relations team that’s seeking promotion on the appetizer table.
First, get two tomatoes roasting at 400F.
They’ll be ready in about 20-30 minutes.
Toasting the pumpkinseeds before grinding will bring out some dormant flavors, so we’ll add 1 cup hulled pumpkinseeds to a dry skillet on medium-low heat:
The hulled version of pumpkinseeds, i.e. the green ones, are most common outside of Mexico. But note that you can use the unhulled versions too. (What are Pepitas?)
When they start to pop or change color they are ready to be ground.
You can use a blender but lately I’ve been using a coffee/spice grinder as it seems quicker.
In a blender, add the roasted tomatoes along with 2 Tablespoons of onion. That turned out to be about half of the onion that is shown in the ingredient photo above.
Also add 1/2 of the habanero pepper. Remember, habaneros are ay caramba so we’ll start by adding half of the habanero at first and tasting for heat.
Add a splash of water to the blender and pulse blend until smooth. Keep 1 cup water close by.
Add the ground pumpkinseeds along with ⅓ teaspoon salt and another splash of water.
If the mixture is too thick add a few more tablespoons of water.
Taste for heat and salt-level here. If you want more heat (I did) then add the other half of the habanero. I was happy with the salt level. (Note: these were unsalted pumpkinseeds. If you have salted pumpkinseeds then you don’t have to add any additional salt until you taste the first blend.)
If it’s sticking to the blender add a final dollop of water, pulse blend, and serve.
You’re left with a strikingly flavorful and nutrient rich dip that will taste both familiar and new at the same time.
Garnish with cilantro, lime slices, and bursts of cheese (I used Cotija cheese ).
And use generously on tortilla chips, warm tortillas, pita bread, cucumber slices, etc.
And don’t forget to let out a Mayan rejoice after tasting it for the first time: Ola Su’kuum. (Hello friend!)
Got leftover habaneros? Try making some homemade Habanero Hot Sauce !
P.S. Our most popular appetizers are Bean Dip and spicy Black Bean Nachos .
We also just put up another version of this Pepita Dip that omits the tomatoes and uses a lime-cilantro flavor to fill the void:
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And don't worry, we hate spam too! You can unsubscribe at any time.

Just back from Mexico and wanted to try to make this delicious dip at home. Followed the recipe to the letter and had a great outcome. Think of it as Mayan humous, lovely with home made flat breads.
Hey thanks much for your note! Cheers.
I love that you are promoting this delicious and unforgettable flavor of sikil pa’k. The recipe should not contain cheese however, because cheese was brought by the Spanish invaders long after sikil pa’k was created. The recipe doesn’t need it and is more authentic without it.
Thanks for your note Barbara. Cheers.
How long does this Mayan pepita dip keep and does it freeze?
Hi Angela! It will keep for at least a few days in the fridge but it will lose some of its zip over time. I think that’s probably why I’ve never frozen it before. Ingredient wise it should freeze just fine, but I don’t think it will compare with a freshly blended version. Hope that helps a bit.
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Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

An ancient recipe with a contemporary flavor.
Author: Patrick Calhoun/Mexican Please
1 cup pumpkinseeds 2 tomatoes (or 3 plum tomatoes) 2 tablespoons onion 1 habanero pepper salt for garnish: 1 lime cilantro cheese (I used Cotija)
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.
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
Garnish with cilantro, lime and cheese (I used Cotija)
Serve with tortilla chips, warm tortillas, pita bread, or cucumber slices
Like this recipe? Click the stars above to rate it or leave a comment down below! @mexplease
December 18, 2015 By Patrick 6 Comments
Pumpkinseed dip has it rough. It’s spent generations getting shuffled to the back corner of the appetizer table because of its plain and unassuming appearance; a victim of untrained palates in an image-conscious world.
But like a stubborn heroine, it has recently regained its footing and is heading back towards the center of the table. Mostly because it has something the other posers on the table lack: it tastes good. Really good.
You’ll frequently see this versatile creation referred to as Sikil P’ak, taken from the Mayan words for pumpkinseed and tomato.
The Mayan civilization dominated Mexico’s Yucatan Peninsula long before the Spaniards arrived, and the reach of Sikil P’ak has been emanating from this region ever since.
History aside, the recipe still works and it is surprisingly easy to make. You can think of it as Mayan hummus and use it in a similar fashion.
It’s the perfect example of a region’s influence over the ingredient list. In this case: habanero peppers, pumpkinseeds, and tomatoes.
The surprisingly fruity taste of the habanero pepper combines effortlessly with the ground pumpkinseeds.
If you’re new to habaneros don’t forget that they pack a real wallop and it’s best to give your hands a rinse after handling them. (Here’s how I handle hot chili peppers.)
OK, here’s the classic ingredient list for Sikil P’ak:
The pumpkinseeds, habaneros, tomatoes and onion are doing the heavy lifting here. The lime, cilantro and cheese are part of the public relations team that’s seeking promotion on the appetizer table.
First, get two tomatoes roasting at 400F.
They’ll be ready in about 20-30 minutes.
Toasting the pumpkinseeds before grinding will bring out some dormant flavors, so we’ll add 1 cup hulled pumpkinseeds to a dry skillet on medium-low heat:
The hulled version of pumpkinseeds, i.e. the green ones, are most common outside of Mexico. But note that you can use the unhulled versions too. (What are Pepitas?)
When they start to pop or change color they are ready to be ground.
You can use a blender but lately I’ve been using a coffee/spice grinder as it seems quicker.
In a blender, add the roasted tomatoes along with 2 Tablespoons of onion. That turned out to be about half of the onion that is shown in the ingredient photo above.
Also add 1/2 of the habanero pepper. Remember, habaneros are ay caramba so we’ll start by adding half of the habanero at first and tasting for heat.
Add a splash of water to the blender and pulse blend until smooth. Keep 1 cup water close by.
Add the ground pumpkinseeds along with ⅓ teaspoon salt and another splash of water.
If the mixture is too thick add a few more tablespoons of water.
Taste for heat and salt-level here. If you want more heat (I did) then add the other half of the habanero. I was happy with the salt level. (Note: these were unsalted pumpkinseeds. If you have salted pumpkinseeds then you don’t have to add any additional salt until you taste the first blend.)
If it’s sticking to the blender add a final dollop of water, pulse blend, and serve.
You’re left with a strikingly flavorful and nutrient rich dip that will taste both familiar and new at the same time.
Garnish with cilantro, lime slices, and bursts of cheese (I used Cotija cheese ).
And use generously on tortilla chips, warm tortillas, pita bread, cucumber slices, etc.
And don’t forget to let out a Mayan rejoice after tasting it for the first time: Ola Su’kuum. (Hello friend!)
Got leftover habaneros? Try making some homemade Habanero Hot Sauce !
P.S. Our most popular appetizers are Bean Dip and spicy Black Bean Nachos .
We also just put up another version of this Pepita Dip that omits the tomatoes and uses a lime-cilantro flavor to fill the void:
Want to receive Mexican Please recipes via email when they are posted? Sign up below to subscribe. All recipes are spam free.
And don't worry, we hate spam too! You can unsubscribe at any time.

Just back from Mexico and wanted to try to make this delicious dip at home. Followed the recipe to the letter and had a great outcome. Think of it as Mayan humous, lovely with home made flat breads.
Hey thanks much for your note! Cheers.
I love that you are promoting this delicious and unforgettable flavor of sikil pa’k. The recipe should not contain cheese however, because cheese was brought by the Spanish invaders long after sikil pa’k was created. The recipe doesn’t need it and is more authentic without it.
Thanks for your note Barbara. Cheers.
How long does this Mayan pepita dip keep and does it freeze?
Hi Angela! It will keep for at least a few days in the fridge but it will lose some of its zip over time. I think that’s probably why I’ve never frozen it before. Ingredient wise it should freeze just fine, but I don’t think it will compare with a freshly blended version. Hope that helps a bit.
Your email address will not be published. Required fields are marked *
Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

Nutrition
Calories: 60 Total Fat: 5g Saturated Fat: 1g Carbohydrate: 2g Fiber: 1g Total Sugar: 0g (Added Sugar: 0g) Protein: 3g Yield: 12 servings (1 1/2 cups) Serving Size: 2 tablespoons

I’m born and raised in the Yucatán peninsula. This is not how we make sikil pak. No parsley ever. Roasted tomatoes and onion yes. And chopped cilantro. Sour orange or lemon juice if the orange is no available.
That sounds delicious, Lucas. Thanks for giving our website visitors inspiration for some different variations of this recipe. The beauty of traditional foods is that there's rarely just one exact way to prepare a particular dish.
In a fair acknowledgement of tradition, neither olive oil nor shallots would ever have been part of this recipe. You miss the point of honoring tradition - this is a Mayan recipe - by claiming that and not giving the indigenous recipe its due.
Thank you for bringing this to our attention Margret. We took the comments on this recipe into consideration, did some research and have updated the recipe! Hope you try it out.
Absolutely! We recommend storing in a covered container in the fridge to maintain freshness. Like most recipes, we recommend trying to finish the dish within a few days.
they are not pumpkin seds - pepitas in the Yucatan for sikil pak and many other dishes are the pepitas fron calebazas,squash. Not pumpkins
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This thick pumpkin seed dip is a unique and delicious alternative to guacamole or hummus. Toasted pepitas give it a smokey, meaty ﬂavor. Try it with cut veggies, tortillas or pita wedges for an appetizer or snack.
1 large jalapeño, stemmed, seeded, ﬁnely chopped
2 tablespoons lime juice (from about ½ of a lime)
½ cup canned ﬁre roasted tomatoes with juice
1. In a large sauté pan, toast the pepitas over medium heat, for about 3 minutes until lightly golden. Stir frequently; the seeds are quick to burn.
2. Transfer to a food processor. In the same sauté pan, add the jalapeño, garlic, and a generous pinch of salt. Cook for about 5 minutes, until softened. Transfer to the food processor and let cool.
3. Add the cilantro, chives, lime zest, lime juice, and tomatoes to the food processor. Puree until smooth. Taste and add more salt if necessary.
4. Transfer to a bowl and serve with whole grain tortilla chips and cut vegetables.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.
Recipe updated September 2020. Small modiﬁcations to traditional sikil pak recipes have been made, to make this recipe accessible to home cooks.
266 Beacon Street, Suite 1
Boston, MA 02116
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Hello, Amy here eating something totally new to me that my sister Laura just made. Sikil Pak is a Yucatan condiment made with pumpkin seeds.
She recently had this dip at our uncle’s house and fell in love immediately with this bright and rich mixture. She didn’t have his recipe but took a guess at the general proportions and ingredients he used and came up with a close version. It’s a blend of cooked and raw elements plus lots of citrus. Make sure to cool before blending in the herbs at the end to keep it fresh.
2 cups toasted, unsalted pumpkin seeds. Or start with raw, then toast and cool
Sauté diced onion and habanero in butter until golden brown, let cool. Sauté tomato until liquid slightly reduces, let cool. Place onion, pumpkin seeds and tomato in food processor, add lime juice and zest, and pulse together.
Add coarse chopped cilantro into processor and pulse until the texture is like wet sand, do not over mix. Adjust seasonings; add agave drizzle to balance the acidity of the lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve with corn chips. Maybe jicama would be good, too. Thanks, Laura!
Read more use of pumpkin seeds here .
With her family’s love of cooking as her inspiration, Amy founded Mano Y Metate , offering freshly ground mole powders for people to make and serve mole at home. She inspires Tucsonans to become Desert Harvesters, to plant and harvest native foods in their yards. At Tucson Community Supported Agriculture, she advocates for underappreciated veggies and celebrates food’s seasons. She loves to hike the deserts and forests, make plant remedios, and feed people.
Amy – this looks amazing! Thank you for inspiring a new flavor adventure with pepitas! I was reading about how wonderfully healthy they are, just yesterday!! I plan to make this for sure.
We always have pepitas on hand because I sprinkle them on our lunch salads. This sounds really delicious.
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