Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, s'ikil pak - pumpkin seed dip - vegan. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

S'ikil Pak - Pumpkin Seed Dip - Vegan is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. S'ikil Pak - Pumpkin Seed Dip - Vegan is something that I have loved my whole life.

This thick pumpkin seed dip is a unique and delicious alternative to guacamole or hummus. This dish features an indigineous herb called papalo, commonly used instead of cilantro before Europeans arrived, provided by our favorite urban farmers at Feral Heart Farm in Sunol. Try this Pumpkin Seed Dip (Sikil-Pak) recipe, or contribute your own.

To begin with this recipe, we have to first prepare a few components. You can cook s'ikil pak - pumpkin seed dip - vegan using 7 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make S'ikil Pak - Pumpkin Seed Dip - Vegan:

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

Pulse until everything is combined and dip is creamy but still a little chunky. Start with raw pumpkin seeds that are shelled and unsalted. You can always season with your own salt to taste, but you can't do much once you've over salted. For the holidays, introduce some Latin flair with this easy-to-make pumpkin seed dip made extra flavorful with smoky chipotle peppers in adobo.

Instructions to make S'ikil Pak - Pumpkin Seed Dip - Vegan:

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.

Add the pumpkin seeds, tomatoes, juices, sesame seeds and hot sauce and process until completely smooth. I dropped into Chaya Maya in Merida a few weeks ago and had some pumpkinseed dip. I was at Puesto restaurant in La Jolla California yesterday. I told them I was vegan and they served. Set the toasted pumpkin seeds aside and let cool.

So that is going to wrap it up with this exceptional food s'ikil pak - pumpkin seed dip - vegan recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!