Sikil P’ak is a delicious dip made with pumpkin seeds called pepitas with a Mayan origin. It resembles hummus with a subtle smokey flavor.

When you are craving a snack, whip up a batch up Sikil P’ak to enjoy with some veggies or tortillas. It’s like a hearty hummus that is made with pumpkin seeds that are called pepitas.

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A few years ago, my friend Melissa and I went to Frontera Cocina in Disney Springs when we were going out to enjoy a Disney After Hours Event at the Magic Kingdom.

While there, we tried their Toasted Pumpkin Seed “Hummus” as a starter. Their faux hummus is actually called Sikil P’ak, and is a Mayan dip that is made with pepitas.

I was immediately hooked on their top seller. I got home and found the restaurant’s recipe and started to make it often.

Sikil P’ak

Sikil P’ak is a Mexican dip that is similar in texture to guacamole, or a thick hummus.

Instead of using chickpeas as the base, you use a pumpkin seed called peptias. Both the toasted peptias and fire rotated tomatoes give the dip a hearty, smoky flavor.

This dish has been around for hundreds of years, dating back to the Mayan culture. It originates in the Campeche and Yucatan states on the Yucatan Peninsula.

The dip is very simple to make. Start by placing the slices of onion in a dry skillet (no oil!). Over medium heat, you char the onions. If you can, you can grill the onions.

I find that is is easiest to place my food processor directly on the scale and weight out the ingredients. Once you place the vessel on the sale, you want to hit the tare function so the scale zero’s out again. Then you add your ingredients to weigh them. After each ingredient, you hit the tare function again.

In the food processor, combine all of the ingredients, and blend well. Scrape down the sides and blend again to make sure you have a smooth, consistent texture.

Enjoy your Sikil P’ak with some vegetables and chips. The first bite of this dip will hook you. Elevate snacking!

What is Sikil P’ak?

Sikil P’ak is a delicious dip that has been made for a millennium in the Yukatan Peninsula. It has a consistency of a thick hummus or a guacamole with a bit of a granular texture. The flavor is slightly smokey because of the fire roasted tomatoes and the toasted peptitas.

What are the ingredients?

pepitas (pumpkin seeds)
white onion
fire roasted toamtoes
orange juice lime juice
tahini
habanero hot sauce/habanero
cilantro
salt

What are pepitas?

Pepitas are seeds from a hull less pumpkin. So while they are pumpkin seeds, not all pumpkin seeds are pepitas.

When making this recipe, you have to use pepitas. Save the pumpkin seeds you get from your Halloween pumpkin for other recipes.

What do you serve Sikil P’ak?

Serve this dip with vegetables like jicama, cucumber. Both are fairly neutral in flavor and provide create a great crunch that goes well with the creamy dip.

It’s also great with tortilla chips or warm tortillas that you rip up.

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Sikil P'ak (Mayan Pumpkin Seed Recipe)

Name: Sikil P'ak (Mayan Pumpkin Seed Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 small white onion; 8 ounces pepitas, toasted & salted; approximately 1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained; 1/3 Cup fresh-squeezed orange juice; 1/3 Cup fresh-squeezed lime juice; 2 generous tablespoons tahini; 2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile); 2 Tablespoons roughly chopped cilantro; Kosher salt

Yield: 2 Cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Sikil P'ak is a delicious dip made with pumpkin seeds called pepitas with an Mayan origin. It resembles hummus with a subtle smokey flavor.

Ingredients

1 small white onion
8 ounces pepitas, toasted & salted
approximately 1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained
1/3 Cup fresh-squeezed orange juice
1/3 Cup fresh-squeezed lime juice
2 generous tablespoons tahini
2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
2 Tablespoons roughly chopped cilantro
Kosher salt

Instructions

Peel and slice the white onion into 1/4" thick slices.
In a large skillet, over medium heat, lay the onion slices down. Once the onion is soft and browned, flip over to cook the other side, about 4 minutes a side.
While the onion is cooling, add the rest of the ingredients, except the salt, to the food processor. Blend well, then add the onions and blend again.
Season with salt to taste. (the pepitas can be salty already, so you won't need much)
Transfer to a serving bowl. Serve with tortilla chips and vegetables, like raw jicama and cucumbers

Notes

Recipe sourced from Rick Bayless

If the pepitas you purchase are not toasted, toast them in a dry pan over medium low heat. They will burn quickly so stay attentive to them.

You can substitute jalapeno, but it will make the dip a bit more green

Sikil P’ak (Mayan Pumpkin Seed Dip)