Yucatecan Pumpkin Seed Dip (Sikil P'ak)
Sikil p'ak Say it: see-KEEL pahk
Sikil p'ak is a Maya dip from Mexico's Yucatán Peninsula, made by grinding toasted pumpkin seeds with charred tomato, onion, garlic and habanero. The result is thick and creamy like hummus, with a deep nutty, smoky flavor sharpened by sour orange juice. In Yucatán it is served as a snack or starter with corn chips, jicama or warm tortillas, often before a meal or with drinks. Its Maya name joins the words for pumpkin seed and tomato, the two ingredients at its heart.
Yucatecan Pumpkin Seed Dip (Sikil P'ak)
Sikil p'ak
Pronounced see-KEEL pahk
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat a dry comal or heavy skillet over medium heat. Add the pumpkin seeds and toast, stirring constantly, until they puff slightly, turn golden and smell nutty, 3 to 5 minutes; pull them off the heat before they darken. Tip onto a plate to cool, keeping 1 tbsp back for the garnish.
On the same dry comal, roast the tomatoes, onion half, garlic and habanero, turning now and then until softened and charred in spots. The habanero needs 6 to 8 minutes, the tomatoes and onion 8 to 10 minutes, and the garlic 10 to 12 minutes; lift each piece out as it is done.
When cool enough to handle, peel the garlic and the onion, and core the tomatoes. Roughly chop the onion and habanero, then blend the tomatoes, onion, garlic and habanero with 1/4 cup (60 ml) of the water until smooth.
Grind the cooled pumpkin seeds in a spice grinder or a clean dry blender until they are a fine meal. Add this to the tomato mixture with the remaining 1/4 cup (60 ml) water and blend on high, scraping down the sides, until very smooth and thick; loosen with extra water a tablespoon at a time if the blades struggle.
Add the sour orange juice, salt and 2 tbsp of the cilantro, and pulse just to combine. Taste and adjust the salt, chile heat and acidity — the dip should be thick enough to hold a spoon, like hummus.
Scrape into a shallow bowl, smooth the surface with a swirl, and scatter over the reserved toasted seeds and the last 1 tbsp cilantro. Serve at room temperature.
Regional variants
Some Yucatecan cooks blend the dip completely smooth, others leave it a little coarse for texture. A serrano chile can replace the habanero for a milder version, and a spoonful of corn masa can be blended in to thicken it further.
Cook's notes
- Toast the pumpkin seeds gently and stir without stopping; once they go dark brown they turn bitter and the dip suffers.
- Grind the seeds to a fine meal before blending — a spice grinder gets there faster than a blender and gives a silkier dip.
- Sikil p'ak firms up as it stands; stir in a splash of water or sour orange juice to bring it back before serving.
Serve with
Corn chips, jicama sticks, or warm corn tortillas, with a cold beer or a glass of horchata.
Make ahead and storage
Keeps in an airtight container in the refrigerator for up to 3 days; stir well and loosen with a little water before serving at room temperature.
