Sikil Pak (Pumpkin Seed Dip)

Sikil Pak (Pumpkin Seed Dip)

This is a delicious Maya dish from the Yucatan peninsula of Mexico. It is a thick, creamy dip made from roasted pumpkin seeds and is traditionally served with tortilla chips.


1 cup shelled, roasted pumpkin seeds
2 roasted tomatillos
1/2 small white onion
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 cup chopped cilantro
1/2 cup water


1. In a blender or food processor, combine all of the ingredients and blend until smooth.
2. Taste and adjust seasoning as necessary.
3. Serve with tortilla chips or use as a condiment for tacos or enchiladas.

Potential changes & improvements

-If you want a thinner dip, simply add more water.
-For a spicier dip, add more chili powder or a diced jalapeño pepper.
-Feel free to experiment with other seasonings to taste.

What other food it works well with

Sikil pak goes great with tortilla chips, but can also be used as a condiment for tacos or enchiladas.

Common Mistakes

-Not roasting the pumpkin seeds beforehand will result in a bitter dip.
-Not blending the ingredients thoroughly will result in a chunky dip.

Nutritional Information

-This recipe is gluten-free, vegan, and high in protein.


This recipe does not contain any common allergens.

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