Sikil Pak Recipe
Ligia Lugo
Published:
October 27, 2025
Last Modified:
November 29, 2025
Sikil pak–a velvety roasted pumpkin seed dip, boasting the robust flavors of blistered tomato, charred garlic clove, and fiery habanero sauce. A handful of lush cilantro freshens things up!
I have been lucky enough to have travelled widely, and visiting other places is one of my favorite ways to get recipe inspiration! Sikil pak (or sikil p’aak) is a Mayan pumpkin seed dip made from toasty pepitas and charred veggies. I was introduced to it on a recent trip to Quintana Roo and it was so delicious, I knew I had to whip up my own version of it at home.
The secret is the mix of tomatoes, onion, and garlic that are deeply roasted, giving this dip an insanely smoky depth of flavor.
Now, of course the ancient Mayans would have roasted their vegetables over an open fire and ground pumpkin seeds by hand, so making a recipe like this in my modern home kitchen makes me extra grateful for the wonders of kitchen tech!
The oven does a great job blistering fresh tomatoes and my trusty food processor blends the pumpkin seeds into a creamy paste in no time. The earthy flavor profile of this dip is lifted by the freshness of cilantro right at the end, and when served with crisp tortilla chips for dipping, this is one snack that will instantly transport you to another place and time.
Ingredient Notes
- Tomatoes – Ripe tomatoes that are more meaty as opposed to watery are best for this dip. I used San Marzano, but Beefsteak or Roma varieties will work well too. If you end up with tomatoes that have more watery pulp in the center, just scoop it out when you slice them.
- Onion – Cut your onion into large wedges so that it can hold up to being roasted. I used 1 small white onion, but red onion will work too, although it may alter the color of your sikil pak dip a bit.
- Garlic – Fresh garlic is a must! Once roasted, a couple garlic cloves add a ton of sweet and punchy flavor to this dip.
- Salt and pepper – With all of the other strong flavors at play, this dip doesn’t need much from the spice rack. A pinch of salt and black pepper will do.
- Extra-virgin olive oil – In addition to coating the tomatoes as they cook, we will be adding oil into the dip itself as it blends. This means it plays a starring role in the flavor profile of your sikil pak so make sure to choose a quality oil that tastes great.
- Toasted pumpkin seeds (pepitas) – Make sure to avoid unhulled pumpkin seeds! Unhulled seeds are larger and have a smooth, pale outer shell. Hulled pumpkin seeds are smaller and greenish-brown in color when raw, with a golden brown coloring once toasted. Pre-roasted pepitas are readily available, but if you can only find raw pepitas, instructions for toasting your own are in the tips section below.
- Habanero sauce – A hot pepper puree made from habanero chiles. This ingredient provides a key flavor to sikil pak and plays an important role in the dish, so don’t omit it completely, but you can add more or less of it depending on your spice preference.
- Chopped fresh cilantro leaves – Another must-use ingredient for this recipe, as this herb is a classic ingredient and creates a traditional flavor profile for this authentic Mayan dip. If you have those cilantro-tastes-like-soap genes, use fresh parsley instead!
- Tortilla chips – Crispy tortilla chips make the perfect, robust dipper for this hearty dip! You can also use chopped fresh veggies like bell peppers or cucumber.
- Fresh lime juice – Sometimes I add a squeeze of lime juice over the top of my sikil pak when I go to serve it for a final burst of brightness. Optional!
Step-by-Step Instructions
- Slice and season. Preheat the oven to 400℉. Halve tomatoes tomatoes lengthwise and arrange them, cut side up, on a parchment paper lined baking sheet. Scatter chunks of onion and whole cloves of garlic around and between the tomato halves. Season the veggies with salt and pepper, then drizzle with olive oil.
- Roast. Transfer the baking sheet to the oven and roast for 40 minutes, then remove them from the oven and set them aside to cool while you work on the next step.
- Combine and blend. Place toasted pumpkin seeds in a food processor, then add the cooled roasted tomatoes and charred veggies. Make sure to scoop in any of the tomato juice that has accumulated on the baking sheet during roasting. Add spicy habanero sauce and pulse the machine until coarsely ground.
- Stream in oil. While the food processor is running, slowly stream in more extra virgin olive oil. Doing this slowly allows the mixture to emulsify, creating a thick and smooth spreadable texture.
- Finish and serve. Add fresh cilantro and stir it in by hand. Taste your sikil pak and add more salt or pepper if desired. Serve the dip with tortilla chips or your favorite sliced raw veggies for dipping!
Tips From Ligia
To make your own toasted pumpkin seeds:
Make sure you have raw, hulled pumpkin seeds from the store and place a large, heavy skillet over medium heat. Add the seeds to the hot skillet (no oil) and cook, swirling and tossing them around with a rubber spatula, for about 3-4 minutes, until the seeds are turning lightly golden and become fragrant. The seeds may also puff up a bit and start making some fun popping sounds! Remove from the heat and shake them onto a plate or baking sheet to cool, then use the cooled pumpkin seeds in your recipe above!
To get a nice steady, slow stream of olive oil:
Use a pour spout (like the ones you see behind the bar!) plugged into the top of your olive oil bottle, or, pour the oil into a glass pitcher that has a pointed spout on the edge. Using any type of pouring vessel will help you to create the slow and steady drizzle we’re looking for.
How To Store
Refrigerating Store your leftover sikil pak dip in an airtight container in the fridge for up to 5 days. You can add a thin layer of olive oil to the surface of the dip before sealing to help keep it moist. Stir before serving.
Freezing You can freeze it, but it will take on a more grainy texture after defrosting. If you would like to give it a shot though, just pack it into a freezer-safe airtight container and freeze for up to 2 months.
Thawing Thaw your sikil pak in the fridge for several hours or overnight, then re-blend the mixture with a splash of lime juice or water if needed.
Sikil Pak Recipe
Ingredients
For the Dip:
- 4 tomatoes (I used San Marzano)
- 1 onion, cut into wedges
- 2 cloves garlic, peeled
- Salt and pepper, to taste
- 2 Tbsp + 1/3 cup extra-virgin olive oil, divided
- 1 cup toasted pumpkin seeds (pepitas)
- 2 tsp habanero pepper sauce, or more if you want
- 2 Tbsp chopped cilantro
To Serve:
- Tortilla chips
- Lime juice optional, for some freshness
Instructions
- Preheat the oven to 400℉. Halve the tomatoes lengthwise and arrange them, cut side up, on a parchment paper lined baking sheet. Add the onion and garlic, then season with salt and black pepper and drizzle with 2 tablespoons of olive oil.
- Roast in the preheated oven for 40 minutes, then remove the veggies and set aside to cool.
- Place toasted pumpkin seeds in a food processor, then add the cooled roasted tomatoes and charred veggies, and any juices that are on the baking sheet. Add the spicy habanero sauce and pulse until coarsely ground.
- While the food processor is running, slowly stream in the remaining ⅓ cup of oil until the dip is smooth and thick.
- Stir the fresh cilantro in by hand, then taste and adjust seasonings to your liking. Serve with a squeeze of lime juice and chips, fresh tortillas, or cut veggies if you like!
