Sikil Pak: Mayan Pumpkin seed dip

dip New World Pumpkin Seeds Quick & Easy Sarah Cotterell & Aitana Infante Seeds Vegan Vegetarian

by Sarah Cotterell and Aitana Infante March 14, 2025

Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Sarah and Aitana first tried Sikil Pak on a hot evening in the Yacatan and after one bite, they were utterly hooked. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.

Love this recipe? We have a host of incredible recipes from Sarah and Aitana as well as their brilliant cookbook A La Mesa.

Ingredients

3 Ripe Tomatoes, halved
2 Clove Garlic, skin on
½ Small White Onion, peeled and quartered
1 Jalapeño Chilli, chopped (optional)
150g Roasted Pumpkin Seeds
Sea Salt
Juice of 1 Lime
Zest of 1 Orange
Small Handful of Fresh Coriander, chopped

Method

Dry roast the tomatoes, garlic, chilli and onion on a coral or heavy-bottomed frying pan until they are soft and have nice charred marks in places. Remove from the heat and set aside, peeling the garlic once they've cooled.
In a food processor, grind the pumpkin seeds to a rough powder, leaving some small chunks for a bit texture. Add the onion, tomatoes, garlic, chilli and a big pinch of salt and blend again until smooth and creamy. Add the lime, orange zest and fresh coriander, mix and have a taste, adding more salt or lime as needed. Sikil Pak tastes best eaten on the day it’s made.

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