Recipe: Delicious S'ikil Pak - Pumpkin Seed Dip - Vegan

S'ikil Pak - Pumpkin Seed Dip - Vegan. Dip Into the Splendour of Plants with the Goodness of Our Vegan Dips - Try Today. Stir frequently; the pumpkin seeds are quick to burn. In the same sauté pan, heat the canola oil over medium heat and add the shallots, jalepeño, garlic, and a generous pinch of salt.

This recipe doesn't use exactly what the original uses but adapted for our ingredient availability. Sikil P'ak is a Mexican dip that is similar in texture to guacamole, or a thick hummus. Instead of using chickpeas as the base, you use a pumpkin seed called peptias. You can cook S'ikil Pak - Pumpkin Seed Dip - Vegan using 7 ingredients and 12 steps. Here is how you achieve it.

Ingredients of S'ikil Pak - Pumpkin Seed Dip - Vegan

1. You need 1 1/2 cup of pepitas (shelled pumpkin seeds).
2. It's 3 of tomatillos.
3. You need 3 clove of garlic.
4. Prepare 1 of onion, sliced.
5. It's 1/4 cup of cilantro (coriander).
6. It's 1 of chile pepper (optional if you do not want a spicy dip).
7. You need 1 of salt, to taste.

Both the toasted peptias and fire rotated tomatoes give the dip a hearty, smoky flavor. Sikil Pak (Pumpkinseed Dip) is made using ground, roasted pumpkinseeds and combining them with some zip from a habanero chili pepper. That turned out to be about half of the onion that is shown in the ingredient photo above. Inside Rosalinda, a vegan Mexican eatery downtown.

S'ikil Pak - Pumpkin Seed Dip - Vegan instructions

1. This is a Mayan dish from the Yucatan..
2. Roast the onion, garlic, tomatillos, and chile pepper. This can be done on a grill (preferred) or in an oven at 350°F until skins show signs of browning/charring..
3. In a large skillet, roast the pumpkin seeds, stirring frequently to prevent burning. When seeds start to puff up a bit, remove them from the heat..
4. Remove vegetables from grill/oven. Allow to cool..
5. In a food processor or blender, grind cooled pumpkin seeds..
6. Put onion, garlic and cilantro in blender/food processor with seeds. Blend in..
7. Cut tomatillos in half. Remove seeds and pulp. Flip over, remove charred skin. Add to blender/food processor. Blend in..
8. Taste the dip. Decide the amount of salt you may want to add. Use no more than a teaspoon..
9. Carefully cut open chile pepper, removing stem, seeds, and ribs. Flip over and remove charred skin. Place in blender..
10. Wash hands after handling chile pepper. After adding salt and chile peppers, blend thoroughly..
11. Serve in a bowl. Dip can be eaten with tortilla chips, flarbreads or crackers. Serve with cucumber slices for a grain free option..
12. Substitutions: For a red version, use Roma tomatos instead of tomatillos. If you prefer a more mild dip, use a dash of paprika instead of a chile pepper..

Different conditions will cause the ground seeds to absorb the liquid at different rates, so add the tomato purée to the seeds gradually. All opinions are mine alone. #VivaLaMorena #CollectiveBias For the holidays, introduce some Latin flair with this easy-to-make pumpkin seed dip made extra flavorful with smoky chipotle peppers in adobo sauce. The holiday season is upon us, folks! It's time to start your menu planning. Today I'm sharing my version of Sikil Pak, a Mayan dip made from pepitas, raw pumpkin seeds, that is traditional to the Yucutan peninsula.