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Best Idea to Preparing Perfect S'ikil Pak - Pumpkin Seed Dip - Vegan

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S'ikil Pak - Pumpkin Seed Dip - Vegan

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 only need 7 ingredients and 12 steps. Here is how you cook it.

To cook an extraordinary S'ikil Pak - Pumpkin Seed Dip - Vegan, below are the materials needed:

  1. Take 1 1/2 cup of pepitas (shelled pumpkin seeds).
  2. Provide 3 of tomatillos.
  3. Provide 3 clove of garlic.
  4. Use 1 of onion, sliced.
  5. You need 1/4 cup of cilantro (coriander).
  6. Get 1 of chile pepper (optional if you do not want a spicy dip).
  7. Use 1 of salt, to taste.

After readying the components, now you are ready to cook your tasty S'ikil Pak - Pumpkin Seed Dip - Vegan by following the instructions on this section:

  1. This is a Mayan dish from the Yucatan..
  2. 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..
  3. 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..
  4. Remove vegetables from grill/oven. Allow to cool..
  5. In a food processor or blender, grind cooled pumpkin seeds..
  6. Put onion, garlic and cilantro in blender/food processor with seeds. Blend in..
  7. Cut tomatillos in half. Remove seeds and pulp. Flip over, remove charred skin. Add to blender/food processor. Blend in..
  8. Taste the dip. Decide the amount of salt you may want to add. Use no more than a teaspoon..
  9. Carefully cut open chile pepper, removing stem, seeds, and ribs. Flip over and remove charred skin. Place in blender..
  10. Wash hands after handling chile pepper. After adding salt and chile peppers, blend thoroughly..
  11. Serve in a bowl. Dip can be eaten with tortilla chips, flarbreads or crackers. Serve with cucumber slices for a grain free option..
  12. 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..

Set the toasted pumpkin seeds aside and let cool. In the same skillet, char the chiles and tomatoes while turning frequently until blistered in spots. Stir into the pumpkin seed powder and add cilantro and chives. At this point, the consistency should resemble a slightly more coarse version of hummus. Alex Stupak prepares this outstanding Yucatán-style dip (called sikil pak in Mayan) by pureeing pumpkin seeds (sikil) with roasted tomatoes (pak), garlic and chile.

Recipe : S'ikil Pak - Pumpkin Seed Dip - Vegan

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