Sikil Pak is a toasted pumpkinseed dip that hails from the Yucatan, and is so delicious and healthy we know that once you try it you are going to add it to your repertoire.There are many reasons you are going to fall in love with this dip. The main reason is it is delicious. So one taste of it gets your vote. It is also incredibly versatile, and is at home as a dip for tortilla chips and crudité as it is adorning fresh grilled veggies. Another reason you’re going to love this dip is it is outstandingly good for you, with an ingredient list featuring toasted pumpkin seeds, or pepitas, fire roasted tomatoes, sweet onion, tahini and citrus juices it is like the gathering of the clans of superfoods. And the addition of a little hot sauce and bright, fragrant cilantro brings the taste experience to another level.
Sikil Pak on grilled eggplant
Finally, this dip is super easy, quick, and fun to make. We first had this at the lovely vegan Mexican restaurant Rosalinda, where it is served on roasted eggplant. Naturally we had to try it at home and the results were outstanding. We used this traditional recipe by the well-known American Chef Rick Bayless, known for his TV series Mexico: One plate at a time.
toasted pepitas
When making this dip, pay attention to a few things: for that extra flavour, you want to make sure that you toast the pumpkin seeds. You can do this on the stove top. Secondly, make sure to use fire roasted tomatoes, or charred tomatoes; you can do this yourself, but canned are wonderful too and of course will save you a little time. The recipe also calls for a few slices of lightly browned sweet onion and fresh orange and lime juices. Follow these directions and you won’t be disappointed.
Canned fire roasted tomatoes work just fine, thank you
As a dip, or spread on your pumpkin grilled veggies- think grilled cauliflower, eggplant and beets- or as a spread in sandwiches where you might otherwise opt for hummus. Once you try this dip you will have no problem coming up with delicious ways to use it.
