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.

No additional tips available.

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

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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.

Mayan Pumpkin-Seed Dip

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