Sikil P’ak

Sikil P’ak

Sikil Pak is a delicious dip, dating back to Mayan times, that combines the nutritional power of pumpkin seeds along with the sweet heat of a tomato ‘n’ habañero combo, for your noshing pleasure. Think of it as a spicy pumpkin seed hummus!


  • 1 small onion, sliced into ¼-inch rounds
  • 8oz. fresh tomatoes, regular or roma (3-4)
  • 3 Tbsp fresh orange juice
  • 2 Tbsp fresh lime juice
  • 2-3 Tbsp habañero hot sauce or ½ of a habañero chile, roughly chopped (optional)
  • 8 oz (about 1 ¾ cup) pumpkin seeds, plus 2 Tbsp extra for garnish
  • Pinch of cumin powder
  • Salt to taste
  • ¼ cup fresh cilantro, chopped (optional)
  • Pinches of chili powder


  1. Roast tomatoes in oven at 400°, for about 20-30 minutes until blistering and soft.
  2. Toast pumpkin seeds in dry skillet on medium-low heat until they start to pop/change color, about 5-10 minutes.
  3. Using a blender or spice grinder, grind pumpkin seeds into a powder.
  4. To a blender, add roasted tomatoes, onion, any habañero, orange and lime juices and cumin to the blender. Pulse-blend to combine. Add 8 oz. ground pumpkin seeds and several pinches of salt to blender and pulse-blend again.
  5. Add a little water if the mixture is too thick and needs some liquid to help it turn over. Pulse-blend again.
  6. Taste for heat level and add more “fire” as desired. Adjust salt.
  7. Before serving, scatter a few pinches of chili powder on top for more flavor/color. Also scatter reserved 2 Tbsp toasted pumpkin seeds and chopped cilantro (if using).