Sikil P'aak (Yucatecan Pumpkin Seed and Tomato Dip)
A nutty, smoky Mayan dip of toasted pumpkin seeds, charred tomato and chilli. Scoop it up with tortilla chips or raw vegetables.
- Time25 min
- LevelEasy
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the pumpkin seeds in a dry frying pan over a medium heat for 4 minutes, shaking, until they pop and turn golden. Tip onto a plate and cool.
4 min - 2
In the same pan, char the whole tomatoes and chilli for 8 to 10 minutes, turning, until blackened in patches and soft.
10 min - 3
Blitz the seeds in a food processor to a coarse, sandy meal.
- 4
Add the tomatoes, chilli (use half if you want less heat), orange juice, lime juice, salt and water. Blend until thick and mostly smooth.
- 5
Stir in the spring onions and most of the coriander. Taste and add salt or lime. Scatter with the remaining coriander and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.