pumpkinseed dip photo with chip dipping
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5 from 2 votes

Sikil P'ak -- Mayan Pumpkinseed Dip

An ancient recipe with a contemporary flavor.
Servings: 8
Calories: 94kcal
Author: Patrick Calhoun/Mexican Please


  • 1 cup pumpkinseeds
  • 2 tomatoes (or 3 plum tomatoes)
  • 2 tablespoons onion
  • 1 habanero pepper
  • salt
  • for garnish:
  • 1 lime
  • cilantro
  • cheese (I used Cotija)


  • Roast tomatoes in oven at 400F, they'll be ready in 20-30 minutes
  • Toast pumpkinseeds in a dry skillet on medium-low heat until they start to pop or change color, approximately 5-10 minutes
  • Grind pumpkinseeds into a powder using a blender or spice grinder
  • Add roasted tomatoes, onion, and 1/2 of the habanero to the blender, along with a dollop of water.
  • Pulse blend
  • Add pumpkinseed mixture and 1/3 teaspoon of salt to blender, pulse blend
  • Add a dollop of water if the mixture is too thick, pulse blend
  • Taste for heat level. If you want more heat add the other half of the habanero and pulse blend
  • Taste for salt level
  • Garnish with cilantro, lime and cheese (I used Cotija)
  • Serve with tortilla chips, warm tortillas, pita bread, or cucumber slices


Calories: 94kcal