Sikil P’ak is a Mayan dip made from pumpkin seeds and tomatoes. It’s packed with flavor and nutrients! It makes a great appetizer or weekday snack. Tired of hummus (who even are you?!) replace with Sikil P’ak. Sikil P’ak is earthy, rich, and filling.
I added about ½ habanero because I LOVE spice but if you don’t- simply tone it down with less or omit all together. Or if you want it to have more of an earthy spice rather than a bright extra hot spice switch the habanero for a jalapeño.
Tomato Sikil P’ak
Yields ~2 c.
1 beef steak or large heirloom tomato
2 cloves of garlic
1 ½ c. pepitas
¼ c. chopped onion
¼-½ habanero (seeds removed)
2 tbsp. olive oil
2 tbsp. lime juice
salt to taste
water to thin
cilantro or parsley
flakey sea salt
Preheat oven to 400F. Cut out core of tomato then slice in half and then in quarters.
Place skin side down on a parchment lined baking sheet. Add garlic cloves (still in paper.) Drizzle with olive oil and a pinch of salt. Roast for garlic and tomato for 30-40 minutes or until skin of the tomato starts to soften and burst.
Meanwhile heat a large pan to medium heat. Toast pepitas in pan, stirring occasionally until they start to puff up. (about 4-5 minutes) Take care they may pop.
Allow tomatoes, garlic and pepitas to cool until they are cool enough to handle. Reserve a small handful of toasted pepitas and set aside. Add all ingredients minus the garnish to a food processor and blend until smooth. Top with garnish and enjoy with fresh veggies for dipping or tortilla chips.