Sikil Pak (Pumpkin Seed Dip)

Name: Sikil Pak (Pumpkin Seed Dip)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup raw hulled pumpkin seeds (pepitas), plus more for topping; 1 tablespoon canola oil; 6 cherry tomatoes; ½ to 2 habanero chiles (depending on heat tolerance), stemmed; ¼ small white onion, split into layers; 2 garlic cloves, peeled; ¼ cup fresh lime juice; ¼ cup fresh grapefruit or orange juice; Kosher salt; Cilantro leaves, for topping; Tostadas or thick tortilla chips, for serving

By Octavio Peña

Published May 15, 2026

David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

Media 1 of 1

Ready In: 20 min
Rating: (0)
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Sikil pak is often referred to as Mayan hummus due to its creamy texture. Sikil pak is traditionally made by crushing pepitas in a molcajete, so it has more of a coarse mouthfeel. A food processor mimics the texture most closely, but a blender will work too. If you prefer your salsas on the mild side, start with half a habanero. Citrus plays a central role in Mayan cuisine: here it lends brightness and boosts the fruity notes of the chiles. This is a bold salsa that’s best enjoyed slathered on a tostada.

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Ingredients

Yield:2 cups

1 cup raw hulled pumpkin seeds (pepitas), plus more for topping
1 tablespoon canola oil
6 cherry tomatoes
½ to 2 habanero chiles (depending on heat tolerance), stemmed
¼ small white onion, split into layers
2 garlic cloves, peeled
¼ cup fresh lime juice
¼ cup fresh grapefruit or orange juice
Kosher salt
Cilantro leaves, for topping
Tostadas or thick tortilla chips, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a dry medium skillet (not nonstick) over medium-low heat, toast pepitas, stirring frequently, until they begin to brown, turn shiny and have a nutty aroma, about 3 minutes. Immediately transfer to a food processor and pulse into a fine powder.
Step 2
Add oil to the skillet and set over medium-high heat. Once shimmering, add tomatoes, habaneros, garlic and onion. Cook, stirring frequently, until charred in spots, about 3 minutes. Transfer to the food processor. Pulse until evenly blended with the ground pepitas.
Step 3
With the machine running, slowly drizzle in the lime and grapefruit juice and blend until the mixture is smooth, scraping down the sides as necessary. Season with salt to taste. Transfer to a serving bowl and garnish with cilantro leaves and more pepitas. Serve with tostadas or tortilla chips, if you like.