Mayan Pumpkin-Seed Dip Recipe

Name: Mayan Pumpkin-Seed Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces raw pepitas (pumpkin seeds; about 1 cup); 2 tablespoons canola oil; 1/2 cup finely chopped shallots; 1 large jalapenostemmed, seeded and finely chopped; 3 garlic cloves, minced; Kosher salt; 1/4 cup lightly packed parsley; 1/4 cup lightly packed cilantro; 2 tablespoons fresh lime juice; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon finely grated orange zest; Tortilla chips, for serving

Servings: persons

5 ounces raw pepitas (pumpkin seeds; about 1 cup)
2 tablespoons canola oil
1/2 cup finely chopped shallots
1 large jalapenostemmed, seeded and finely chopped
3 garlic cloves, minced
Kosher salt
1/4 cup lightly packed parsley
1/4 cup lightly packed cilantro
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon finely grated orange zest
Tortilla chips, for serving

1
In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes.
2
Transfer to a food processor.
3
In the skillet, heat the canola oil until shimmering.
4
Add the shallots, jalapeno, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
5
Transfer the mixture to the food processor and let cool.
6
Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth.
7
Season with salt.
8
Transfer the sikil pak to a bowl and serve with tortilla chips.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 ounces raw pepitas (pumpkin seeds; about 1 cup), 2 tablespoons canola oil, 1/2 cup finely chopped shallots, 1 large jalapenostemmed, seeded and finely chopped, and more.

Yes, Mayan Pumpkin-Seed Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mayan Pumpkin-Seed Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions