Sikil Pak (Mayan Pumpkin Seed Dip)
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
£4.25
Total cost
£0.71
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
180
Calories
6g
Protein
10g
Carbohydrates
14g
Fat
3g
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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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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