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We hope you got benefit from reading it, now let’s go back to s'ikil pak - pumpkin seed dip - vegan recipe. To cook s'ikil pak - pumpkin seed dip - vegan you need 7 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook S'ikil Pak - Pumpkin Seed Dip - Vegan:
- Use 1 1/2 cup pepitas (shelled pumpkin seeds)
- Use 3 tomatillos
- Take 3 clove garlic
- Provide 1 onion, sliced
- Use 1/4 cup cilantro (coriander)
- Get 1 chile pepper (optional if you do not want a spicy dip)
- Provide 1 salt, to taste
Steps to make S'ikil Pak - Pumpkin Seed Dip - Vegan:
- This is a Mayan dish from the Yucatan.
- Roast the onion, garlic, tomatillos, and chile pepper. This can be done on a grill (preferred) or in an oven at 350°F until skins show signs of browning/charring.
- In a large skillet, roast the pumpkin seeds, stirring frequently to prevent burning. When seeds start to puff up a bit, remove them from the heat.
- Remove vegetables from grill/oven. Allow to cool.
- In a food processor or blender, grind cooled pumpkin seeds.
- Put onion, garlic and cilantro in blender/food processor with seeds. Blend in.
- Cut tomatillos in half. Remove seeds and pulp. Flip over, remove charred skin. Add to blender/food processor. Blend in.
- Taste the dip. Decide the amount of salt you may want to add. Use no more than a teaspoon.
- Carefully cut open chile pepper, removing stem, seeds, and ribs. Flip over and remove charred skin. Place in blender.
- Wash hands after handling chile pepper. After adding salt and chile peppers, blend thoroughly.
- Serve in a bowl. Dip can be eaten with tortilla chips, flarbreads or crackers. Serve with cucumber slices for a grain free option.
- Substitutions: For a red version, use Roma tomatos instead of tomatillos. If you prefer a more mild dip, use a dash of paprika instead of a chile pepper.
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