Appetizers & Snacks/

Yucatecan Pumpkinseed Dip

Sikil Pak
Servings: 2cups


  • 1small white onion, peeled and sliced into rounds 1/4-inch thick
  • 1 3/4cups (about 8 ounces)pepitas, toasted, salted hulled pumpkinseeds
  • 1/3of a 15-ounce can diced fire-roasted tomatoes, undrained
  • 1/3cup fresh-squeezed orange juice
  • 1/3cup fresh-squeezed lime juice
  • 2generous tablespoons tahini or (or pulverized, toasted sesame seeds)
  • 2 to 3teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
  • 2tablespoons roughly chopped cilantro
  • Salt


Set a large (10-inch) nonstick skillet (or a heavy skillet lined with foil) over medium heat and lay in the onion slices. When the onion is browned and softened on one side (about 4 minutes), turn the slices over and brown the other side (about 4 minutes more). Cool to room temperature, roughly chop them and scoop into a blender or food processor.  Add the pumpkin seeds, tomatoes, juices, sesame seeds and hot sauce and process until completely smooth. Stir in the cilantro, then taste and season with salt, usually a scant teaspoon depending on the saltiness of the pumpkin seeds. Transfer to a serving bowl and serve with raw jicama, cucumber slices and tortilla chips.



  1. I made this to see if it would be good as an appetizer at a family reunion. It was good, but there was something about it that I didn’t like. Maybe it was a bit too dry and pasty. Maybe it would have been fine with some diced raw tomatoes added to it. I ended up bringing Rick’s Garlicky Habanero Macadamia Nuts to the family reunion instead.

  2. I love this dip. I’ve made it a dozen times. It’s really healthy and delicious. Visually it’s not the prettiest color but a little chopped cilantro and tomato on top looks nice.

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