Sikil Pak (Yucatan Pumpkin Seed and Charred Tomato Dip)
A nutty, smoky Mayan dip of toasted pumpkin seeds, charred tomato, chilli and orange, perfect with crunchy veg and tortilla chips.
- 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 often, until they puff and pop and smell nutty. Cool for 5 minutes.
4 min - 2
Heat the grill to high. Grill the tomatoes and chilli for 10 minutes, turning, until the skins are blistered and black in places.
10 min - 3
Blitz the seeds in a food processor until they look like coarse sand.
- 4
Add the tomatoes, chilli (leave the seeds in only if you like it fierce), orange juice, lime juice, salt and water. Pulse until you have a thick, slightly rough dip.
- 5
Stir in the spring onion and coriander. Taste and add more salt or lime. Chill for 15 minutes.
- 6
Serve with the carrot and cucumber sticks and the tortilla chips.
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.