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Sikil Pak (Mayan Pumpkin Seed Dip)

Name: Sikil Pak (Mayan Pumpkin Seed Dip)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tbsp Olive Oil; 1 White Onion; 1 Habanero Chilli; 1 bunch Coriander; 3 Tomato; 200 g Pumpkin Seeds (Pepitas); 1 tsp Salt

25 min (15 prep + 10 cook) Easy 6 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

🥬Vegetarian 🌱Vegan 🌾Gluten Free 🥛Dairy Free 🌶️Spicy ⏱️Under 30 Minutes 💰Budget Friendly 🇲🇽Traditional

Mayan dip of toasted pumpkin seeds with charred tomato and habanero.

About this recipe

Sikil pak is a Mayan dip of toasted ground pumpkin seeds with charred tomato, coriander and habanero chilli.

History & Origin

Sikil pak is one of the oldest preparations of Mayan gastronomy that has survived virtually unchanged to the present day. The name comes from Maya: "sikil" means pumpkin seed and "pak" means tomato. This dip has roots in Mayan ceremonial cuisine, where pumpkin seeds held sacred significance. It is prepared by toasting seeds until golden, then grinding with charred tomato, coriander, onion and habanero. The texture is creamy yet characterful, similar to hummus but with a completely different flavour profile. In recent years it has gained international recognition.

Estimated cost

$8.06

Total cost

$1.34

Per serving

* Approximate prices based on Canadian supermarkets

Nutritional information per serving

180

Calories

Protein

10g

Carbohydrates

14g

Fat

Fibre

280mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Tuesta 200 g de pepita de calabaza en comal seco a fuego medio, moviendo constantemente 5 minutos.
💡 No las tuestes de más o amargarán.
2
Asa 3 jitomates y 1/4 de cebolla en el comal hasta bien chamuscados.
3
Muele las pepitas en procesador. Añade jitomates, cebolla, 1/2 chile habanero, cilantro y sal. Procesa.
💡 No licúes demasiado: debe tener textura rústica.
4
Si queda muy espeso, añade unas cucharadas de agua. Rectifica sal.
5
Sirve en plato hondo, decora con pepitas tostadas, aceite de oliva y cilantro fresco. Acompaña con totopos.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.