Sikil Pak
Fits in well with any Mexican or Mediterranean meal.
Makes 2 cups
Ingredients:
- 1 small white onion, peeled and sliced into rounds ¼-inch thick
- 1 3/4cups (about 8 ounces)pepitas, toasted, salted hulled pumpkinseeds
- 1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained
- 1/3 cup fresh-squeezed orange juice
- 1/3 cup fresh-squeezed lime juice
- 2 generous tablespoons tahini or (or pulverized, toasted sesame seeds)
- 2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
- 2 tablespoons roughly chopped cilantro
- Salt
Instructions:
- Set a large (10-inch) nonstick skillet (or a heavy skillet lined with foil) over medium heat and lay in the onion slices. When the onion is browned and softened on one side (about 4 minutes), turn the slices over and brown the other side (about 4 minutes more).
- Cool to room temperature, roughly chop them and scoop into a blender or food processor. Add the pumpkin seeds, tomatoes, juices, sesame seeds and hot sauce and process until completely smooth.
- Stir in the cilantro, then taste and season with salt, usually a scant teaspoon depending on the saltiness of the pumpkin seeds.
Transfer to a serving bowl and serve with raw jicama, cucumber slices and tortilla chips.
Originally fetched from Rick Bayless - Yucatecan Pumpkinseed Dip