For the last day of the Condiment week, here's a no-cook Pumpkin seed dip called Sikil Pak from Mexico. It is a specialty of Yucatan region and is rich, thick and very delicious.
Recipe is from 'Vegan Eats World' cookbook by Terry Hope Romero. When I first read the name, it sounded like an Asian dish but it is a Yucatan dip that is apparently very popular in many Mexican restaurants in the U.S. I've never seen it in any of the ones that I went to, so it was totally new to me.
Sikil Pak is a thick, spreadable, pale green salsa. It can be thinned out with water to make a light crema for drizzling on tacos or enchiladas or can be served as is with tortilla chips and veggies.
I have seen quite a few variations for this dish. Some add roasted tomatoes, some add tomatillos and so on. This recipe is very basic with just pumpkin seeds and other flavorings. Feel free to add some tomatoes (roasted or not) for a different take on the dish.
Ingredients: Makes 2cups
Raw, hulled pumpkin seeds - 1cup
Garlic - 3cloves, coarsely chopped
White onion - 1 medium, coarsely chopped
Cilantro - ½cup, chopped
Lime juice - 3tbsp
Olive oil - 1tbsp
Water - ¼cup
Sea Salt - to taste
Method:
- Soak pumpkin seeds in hot water for at least 2 hours (or overnight). Drain the seeds well by shaking to remove excess water.
- Place the seeds in a food processor or blender and add the remaining ingredients. Blend until a thick, gritty mixture forms, stopping frequently to scrape down the sides.
- Taste it and season with more salt or lemon juice, if desired. Serve at room temperature with tortilla chips, radishes, cherry tomatoes and carrots.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.
An InLinkz Link-up
