S'ikil Pak - Pumpkin Seed Dip - Vegan. This thick pumpkin seed dip is a unique and delicious alternative to guacamole or hummus. Toasted pumpkin seeds give it a smokey, meaty ﬂavor. they are not pumpkin seds - pepitas in the Yucatan for sikil pak and many other dishes are the pepitas fron calebazas,squash. Sort of like a Yucatecan hummus, sikil pak is made with pumpkin seeds, citrus juice, fire-roasted tomato, habanero sauce, tahini and roasted onion.

Sikil Pak is a thick, spreadable, pale green salsa. Drain the seeds well by shaking to remove excess water. Pumpkin seeds are loaded with nutrients that can improve health and fight disease. You can cook S'ikil Pak - Pumpkin Seed Dip - Vegan using 7 ingredients and 12 steps. Here is how you cook that.

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

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

VEGAN SAVORY BABKA WITH CORIANDER, BASIL AND SOUR CASHEW CREAM black.white.vivid. #oliveoils It's a savory vegan babka bread filled with coriander, basil and cashew sour cream. With a sweet crust outside and a soft herb twist inside. Set the toasted pumpkin seeds aside and let cool.

S'ikil Pak - Pumpkin Seed Dip - Vegan instructions

This is a Mayan dish from the Yucatan..
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..
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..
Remove vegetables from grill/oven. Allow to cool..
In a food processor or blender, grind cooled pumpkin seeds..
Put onion, garlic and cilantro in blender/food processor with seeds. Blend in..
Cut tomatillos in half. Remove seeds and pulp. Flip over, remove charred skin. Add to blender/food processor. Blend in..
Taste the dip. Decide the amount of salt you may want to add. Use no more than a teaspoon..
Carefully cut open chile pepper, removing stem, seeds, and ribs. Flip over and remove charred skin. Place in blender..
Wash hands after handling chile pepper. After adding salt and chile peppers, blend thoroughly..
Serve in a bowl. Dip can be eaten with tortilla chips, flarbreads or crackers. Serve with cucumber slices for a grain free option..
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..

In the same skillet, char the chiles and tomatoes while turning frequently until blistered in spots. Stir into the pumpkin seed powder and add cilantro and chives. With all of the gorgeous toast creations floating around the interwebs, I wasn't. I'll be in Isla next week and would love to experience it It is similar to the recipe in the link DMartin posted, the biggest difference I saw is using both hulled and unhulled pumpkin seeds. You can always season with your own salt to taste, but you can't do much once you've over salted.