Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, s'ikil pak - pumpkin seed dip - vegan. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

S'ikil Pak - Pumpkin Seed Dip - Vegan is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. S'ikil Pak - Pumpkin Seed Dip - Vegan is something which I have loved my whole life.

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

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

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

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