Savory pumpkin dip? Trust us, this is one recipe you have to try!
Looking for a new dip for your chips? This ancient Mayan recipe is sure to get attention around your table. And the best part…it’s better for you and vegan!
The ancient Mayans were ingenious in crafting recipes with limited ingredients while still maximizing flavor. By toasting the pumpkin seeds, they added a hint of smokiness and nuttiness to this dip, complemented by a subtle kick of heat.
This dip is spicy but not over-the-top hot. You can use a different pepper, such as a jalapeno, for a bit milder heat, but habanero is the pepper of choice for the Mayans in this recipe.
Toasted Pumpkin Seed Dip (Sikil P'ak - Mayan)
Ingredients
- 1 cup pumpkin seeds
- ½ cup fire-roasted tomatoes (we used canned)
- 3 tbsp red onion, chopped
- 1 habanero pepper, seeded and roughly chopped
- ½ lime juiced
- ¼ cup cilantro
- Water
- Sea salt
Garnish
- cilantro
Instructions
- In a skillet over medium heat, toast the pumpkin seeds until golden and toasty brown. Add a pinch of salt while the seeds are toasting.
- Remove the pumpkin seeds from the heat and set aside to cool.
- When pumpkin seeds are at room temperature, add them to a blender and pulse until they are finely crushed almost to a powder consistency.
- Add the fire-roasted tomatoes, red onion, habanero, lime juice, cilantro, and one tablespoon of water. Pulse to combine. The mixture will be thick, and one tablespoon of water as needed to blend the mixture. Turning off the blender and scraping the sides as needed.
- Taste for salt level.
- Garnish with cilantro and serve with tortilla chips.
Enjoy!
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All photos by Lorianne DeVita
