Sikil (tomato) Pak (pumpkin seed) is a traditional Mayan dish from the Yucatan region of Mexico. Because squash and pumpkins are native to Latin America, the seeds inside have been used by local populations for centuries as a rich source of nutrients. Pumpkin seeds can be found sold by street vendors across Mexico as flavorful snacks and are used in popular dishes like Sikil Pak. We make this dip extra creamy and packed with protein with our Unsweetened Pumpkin Seed Butter, and love pairing with fresh vegetables or tortilla chips for a mid-afternoon snack.
- 2 tablespoons olive oil
- 1/2 cup raw pumpkin seeds, shelled
- 1 medium shallot, finely chopped
- 1/2 small jalapeño, stemmed, seeded, and finely chopped
- 2 garlic cloves, minced
- 2 teaspoons sea salt
- 1/4 cup Pumpkin Seed Butter, Unsweetened
- 1/4 cup parsley
- 1/4 cup cilantro
- Zest of 1 lime
- 2 tablespoons lime juice
- 1/2 cup canned fire roasted tomatoes with juice
In a large sauté pan, toast the pumpkin seeds over medium heat for about 5 minutes until lightly golden. Stir frequently as pumpkin seeds are quick to burn. Let cool and transfer to a food processor.
In the same sauté pan, heat the olive oil over medium heat and add the shallots, jalapeño, garlic, and a generous pinch of salt. Cook for about 5 minutes, until softened. Transfer to food processor and let cool.
Add the Pumpkin Seed Butter, parsley, cilantro, lime zest, lime juice, and tomatoes with their juices to the food processor. Purée until it reaches a smooth consistency. Taste and add more salt if necessary.