Mayan Pumpkin-Seed Dip

This supereasy, thick pumpkin seed spread from the Yucatan, called sikil pak, might just be the new guacamole--it seems to be on Mexican menus all over the US. This orange zest-scented version comes from Bandalero in Washington, DC, owned by Top Chef finalist Mike Isabella.

  • Total Time:
  • Servings: 1 1/4 cups

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  • 5 ounces raw pepitas (pumpkin seeds; about 1 cup)
  • 2 tablespoons canola oil
  • 1/2 cup finely chopped shallots
  • 1 large jalapeño—stemmed, seeded and finely chopped
  • 3 garlic cloves, minced
  • Kosher salt
  • 1/4 cup lightly packed parsley
  • 1/4 cup lightly packed cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon finely grated orange zest
  • Tortilla chips, for serving

How to make this recipe

  1. In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.

  2. In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.

  3. Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the <em>sikil pak</em> to a bowl and serve with tortilla chips.

Make Ahead

The sikil pak dip can be refrigerated for up to 3 days. Bring to room temperature before serving.

Photo © Con Poulos Published May 2013

501073 recipes/mayan-pumpkin-seed-dip 2013-12-06T23:37:00+00:00 mexican|appetizers-starters|dips-and-spreads|fast|make-ahead|staff-favorite|vegetarian may-2013 recipes,mayan-pumpkin-seed-dip 501073