Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going 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 little bit unique. This will be really delicious.

S'ikil Pak - Pumpkin Seed Dip - Vegan is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. S'ikil Pak - Pumpkin Seed Dip - Vegan is something that I’ve loved my whole life.

This is a Mayan dish from the Yucatan. Roast the onion, garlic, tomatillos, and chile pepper. This thick pumpkin seed dip is a unique and delicious alternative to guacamole or hummus.

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

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

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

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. To food processor add pumpkin seeds, cilantro, sesame seeds, mushroom powder, lime and orange juice, and salt.

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.

Roughly chop green onion tops and add to food processor. Pulse until everything is combined and dip is creamy but still a little chunky. In the same skillet, char the chiles and tomatoes while turning frequently until blistered in spots. Stir into the pumpkin seed powder and add cilantro and chives. At this point, the consistency should resemble a slightly more coarse version of hummus.

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