S'ikil Pak - Pumpkin Seed Dip - Vegan. Add Organic Wholesale Pumpkin Seeds To Salads, Breads, Seed Butter, Granola & Flapjacks Vitamins & Supplements, tested and manufactured in the UK. Stir frequently; the seeds are quick to burn. It's a healthy, vegan, gluten free recipe that is also delicious.

If it is too thick, you may have to add a little more water to dilute it. Add the pepita, tomatoes, citrus juices, tahini/sesame seeds, and hot sauce (or chile). Stir in the cilantro, then taste and season with salt. You can have S'ikil Pak - Pumpkin Seed Dip - Vegan using 7 ingredients and 12 steps. Here is how you achieve that.

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

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

Transfer to a serving bowl and serve with raw jicama, cucumber slices, and tortilla chips. You'll frequently see this versatile creation referred to as Sikil P'ak, taken from the Mayan words for pumpkinseed and tomato. The Mayan civilization dominated Mexico's Yucatan Peninsula long before the Spaniards arrived, and the reach of Sikil P'ak has been emanating from this region ever since. Toast pumpkin seeds over medium heat in a large skillet until lightly browned, stirring often.

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..

Combine with pumpkin seeds in mixing bowl. Note: I've made this with toasted pumpkin seeds and plain seeds, and I think I like the seeds better raw. Just make sure they're unsalted, or else the dip might be too salty in the end. After toasting, the pepitas go into the food processor, with lime juice and zest, fresh cilantro, garlic, and roasted green chiles. A little bit of blending and those pepitas turn into a creamy dip that is packed with a bite of citrus.