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Plant based Pumpkin seed dip

Sikil Pak Dip for Super Bowl

Superbowl Sunday

 Sikil Pak is a traditional Mexican pumpkin seed dip that's delicious and easy to make.


1 cup raw pumpkin seeds or Sea Salt SuperSeedz

2 medium-sized tomatoes, roasted

2 cloves garlic, roasted

1/2 small red onion, finely chopped

1/4 cup fresh cilantro, chopped

1-2 serrano or jalapeño peppers, seeded and chopped (adjust to taste)

Juice of 1-2 limes

Salt to taste


Roast the tomatoes and garlic:

Preheat your oven broiler.

Place the tomatoes and unpeeled garlic cloves on a baking sheet.

Broil for about 10 minutes, turning occasionally, until the skins are charred, and the tomatoes are soft.

Toast the pumpkin seeds if using raw

In a dry skillet over medium heat, toast the raw pumpkin seeds until they start to pop and turn golden brown. This should take about 5-7 minutes. Stir frequently to prevent burning.

Allow the seeds to cool.

Blend the ingredients:

In a blender or food processor, combine the roasted tomatoes (skins removed), roasted garlic (peeled), toasted pumpkin seeds, chopped red onion, cilantro, chopped peppers, lime juice, and salt.

Blend until you achieve a smooth or slightly chunky consistency, depending on your preference. If needed, you can add a bit of water to reach the desired texture.

Adjust seasoning:

Taste the Sikil Pak and adjust the salt and lime juice as needed. You can also add more chopped cilantro or peppers if desired.

Transfer the Sikil Pak to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy with veggies, Tortilla chips or pita. K

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