Author: story of a kitchen (from Rick Bayless website - https://www.rickbayless.com/recipe/yucatecan-pumpkinseed-dip/)
Recipe type: Appetizer
Cuisine: Mayan or Yucatecan
Prep time:
Cook time:
Total time:
Ingredients
1 small white onion, peeled. Bayless recommend slicing into rounds, but chopping is fine.
1¾ cups (approx 8 ounces) pepitas, toasted and salted. (I bought raw and toasted my own and added salt. Other recipes recommend not using salted pepitas.)
⅓ of a 15-ounce can diced fire-roasted tomatoes, undrained - I found this was a little hard to estimate and ended up using more of juice to thin the dip.
2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
2 tablespoons roughly chopped cilantro
Salt
Instructions
In a large skillet, soften and brown the onions, about 10 minutes. Bayless doesn't use oil in a non-stick pan to do this. I used a tiny bit of neutral oil to brown.
Cool to room temperature, roughly chop them (if in rounds) and scoop into a blender or food processor. I think the Vitamix is better than a food processor to give a smoother dip.
Add the pepita, tomatoes, citrus juices, tahini/sesame seeds, and hot sauce (or chile). Process until completely smooth.
Stir in the cilantro, then taste and season with salt.
Transfer to a serving bowl and serve with raw jicama, cucumber slices, and tortilla chips. I especially like the cucumber slices.
Notes
I first had this with a bowl of guacamole cuddled nearby. Dipping the two together with cucumbers or tortilla chips is fabulous.
Recipe by story of a kitchen at https://www.storyofakitchen.com/appetizers/sikil-pak-pumpkin-seed-dip-recipe/