Buffet on Table: Week 3 — Condiments from Countries

Day 17: Mexico — Sikil Pak (Pumpkin Seed Mole Dip)

For the last day of the Condiment week, here’s a no-cook Pumpkin seed dip called Sikil Pak from Mexico. It is a specialty of Yucatan region and is rich, thick and very delicious.

Recipe is from ‘Vegan Eats World‘ cookbook by Terry Hope Romero. When I first read the name, it sounded like an Asian dish but it is a Yucatan dip that is apparently very popular in many Mexican restaurants in the U.S. I’ve never seen it in any of the ones that I went to, so it was totally new to me.

Sikil Pak is a thick, spreadable, pale green salsa. It can be thinned out with water to make a light crema for drizzling on tacos or enchiladas or can be served as is with tortilla chips and veggies.


I have seen quite a few variations for this dish. Some add roasted tomatoes, some add tomatillos and so on. This recipe is very basic with just pumpkin seeds and other flavorings. Feel free to add some tomatoes (roasted or not) for a different take on the dish.

Sikil Pak (Pumpkin Seed Mole Dip)
Sikil Pak (Pumpkin Seed Mole Dip)
Yum
Print Recipe
Sikil Pak or Pumpkin Seed mole dip is a no-cook Pumpkin seed dip called Sikil Pak from Mexico. It is a specialty of Yucatan region and is rich, thick and very delicious.
Servings Prep Time
2 cup 20 minutes
Passive Time
120 minutes
Servings Prep Time
2 cup 20 minutes
Passive Time
120 minutes
Sikil Pak (Pumpkin Seed Mole Dip)
Sikil Pak (Pumpkin Seed Mole Dip)
Yum
Print Recipe
Sikil Pak or Pumpkin Seed mole dip is a no-cook Pumpkin seed dip called Sikil Pak from Mexico. It is a specialty of Yucatan region and is rich, thick and very delicious.
Servings Prep Time
2 cup 20 minutes
Passive Time
120 minutes
Servings Prep Time
2 cup 20 minutes
Passive Time
120 minutes
Ingredients
  • 1 cup pumpkin seeds Raw, hulled
  • 3 cloves Garlic - , coarsely chopped
  • 1 White onion Medium , coarsely chopped
  • ½ cup Cilantro - , chopped
  • 3 tbsp Lime juice
  • 1 tbsp Olive oil
  • ¼ cup Water
  • to taste Sea Salt
Servings: cup
Instructions
  1. Soak pumpkin seeds in hot water for at least 2 hours (or overnight). Drain the seeds well by shaking to remove excess water.
  2. Place the seeds in a food processor or blender and add the remaining ingredients. Blend until a thick, gritty mixture forms, stopping frequently to scrape down the sides.
  3. Taste it and season with more salt or lemon juice, if desired. Serve at room temperature with tortilla chips, radishes, cherry tomatoes and carrots.
Share this Recipe
Powered byWP Ultimate Recipe

0 thoughts on “Sikil Pak (Pumpkin Seed Mole Dip)”

  1. I have a bag of pumpkin seeds and was looking for some easy recipe 🙂 great one ! never heard of this dip !! thanks Pavani 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.