Buffet on Table: Week 3 — Condiments from Countries
Day 17: Mexico — Sikil Pak (Pumpkin Seed Mole Dip)
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.
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)
- 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
- Soak pumpkin seeds in hot water for at least 2 hours (or overnight). Drain the seeds well by shaking to remove excess water.
- 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.
- Taste it and season with more salt or lemon juice, if desired. Serve at room temperature with tortilla chips, radishes, cherry tomatoes and carrots.