Sikil P’ak Recipe

Inspired by Mayahuel

Time20m

Serves4

A nutty, creamy dip made from roasted Pumpkin Seeds, a staple of the Yucatan diet.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Roast the Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds until they are golden and fragrant, about 5-7 minutes. Stir frequently to prevent burning.
2
Blend Ingredients
In a blender or food processor, combine the roasted pumpkin seeds, tomato, garlic, lime juice, cilantro, salt, and water. Blend until smooth, adding more water if needed to reach your desired consistency.
3
Taste and Adjust
Taste the dip and adjust the seasoning with additional salt or lime juice if necessary.
4
Serve
Transfer the Sikil P’ak to a serving bowl and enjoy with tortilla chips, fresh veggies, or use as a spread.