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Roasted Pumpkin Seed Dip (Sikil P'ak)

  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Category: Dip, Spread, Holiday
  • Method: Stovetop, Blender
  • Cuisine: Mexican
  • Diet: Vegan


This ancient dish from the Yucatan is the perfect crowd pleaser for your Holiday Party. It's basically a Mayan Hummus made from Pumpkin Seeds!


Units Scale
  • 1 1/2 cups (8 oz) of raw, unsalted Pumpkin Seeds (Pepitas)
  • 1/2 onion cut into rounds (5 oz)
  • 3 roma tomatoes
  • 2 cloves garlic
  • 1/4 cup freshly squeezed lime juice (1 lime)
  • 2 to 3 tablespoons orange juice
  • 3 tsp habanero hot sauce (or to match your taste)
  • 1/2 tsp salt (or to taste)
  • 1/4 cup fresh cilantro


  1. Add pumpkin seeds to a dry, non-stick skillet and gently roast over med-high heat until they begin to turn tan and start to pop.  Skip this step if using roasted pepitas.  
  2. Remove from pan and set aside.   When cooled, add them to a blender. 
  3. Using that same dry skillet, cut your onion into rounds and gently roast until they begin to soften and char.  Repeat with both sides then remove from pan and add to blender.
  4. Repeat the charring process with the tomatoes and garlic, turning frequently.  When the skins have split and begin to blacken, remove from pan and add to blender.  Remove skins from the garlic and add them too. 
  5. Add hot sauce, lime juice, and orange juice, and blend until smooth.  Taste for salt and spice.  
  6. Add 1/2 tsp salt (or to taste)
  7. Add chopped cilantro and pulse a few times just to mix. 
  8. Serve refrigerated with chips, crackers, or veggies, or use as a sandwich spread. 

Keywords: roasted pumpkin seed dip, sikil p'ak