Recipe of Ultimate S'ikil Pak - Pumpkin Seed Dip - Vegan

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, s'ikil pak - pumpkin seed dip - vegan. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

S'ikil Pak - Pumpkin Seed Dip - Vegan is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. S'ikil Pak - Pumpkin Seed Dip - Vegan is something that I’ve loved my whole life. They are fine and they look fantastic.

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

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

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

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.

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