Sikil Pak (Pumpkin Seed Dip)

By Octavio Peña

Updated May 21, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Ready In
20 min
Rating
5(28)
Comments
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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
Nutritional analysis per serving (4 servings)

9 grams carbs; 236 calories; 7 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 3 grams fiber; 256 milligrams sodium; 11 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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. 

  3. 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.

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Ratings

5 out of 5
28 user ratings
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Comments

VB

@Nor If you mean pumpkin seeds straight out of a pumpkin and then toasted no. Easy to find pumpkin seeds hulled at a grocery. Hope that helps.

Yael Sabra

Pumpkin seeds are rich in non-heme iron and citrus boosts absorbtion. Can't wait to try this & read more reviews.

Catherine H.

It's a rare treat to have a dip that isn't just beans and/or cheese. I used a big ol' jalapeno pepper because that's what I had, but I can perceive no heat at all in the dip, so I'm going to go with a hotter pepper next time. Regardless, this is pretty darn tasty, and probably a decent source of iron. This is a recipe I will definitely repeat.

Kristine

I added the cilantro (~1/4 cup chopped) into the dip, as I’d seen in other Sikil Pak recipes, and it was better than left as garnish.

Roshan

Unclear about the statement saying citrus plays a central role in Mayan cuisine. Does the writer mean modern day, or in historical times?-since lime, lemon, and the orange are native to India, and didn’t appear in the Americas until after the European conquests.

Yael Sabra

You may be wondering if this is worth lugging out the food processor and cleaning it. It absolutely is! I used roasted pumpkin seeds (save time), oroblanco and lime, two quartered vine ripe tomatoes, and three serrano chilies, and then everything else as per the recipe. Absolutely divine! Paired with thick tortilla chips from my neighborhood mercado. New regular rotation snack! @Yael Sabra

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