Sikil P'ak

Rich, deep, earthy flavors make this pumpkin seed dip perfect for fall. Have any late summer tomatoes from the garden? They would make a perfect addition! 

• 1 1/4 cup raw, green, hulled pumpkin seeds
• 2-3 small to medium tomatoes
• Handful of chopped cilantro
• Pinch of cumin
• Himalayan Salt to taste
• Warm water as needed

If desired:

• Add a jalapeño or two if a spicier final product is desired (check the pepper for spice level before throwing into the blender)
• Lime juice, if citrus works for you, is a lovely way to brighten up this dip.
• Garlic lovers, feel free to add 1-2 cloves

Over medium heat, lightly toast the pumpkin seeds, taking care not to burn by continuously stirring. This will bring out their natural oils and hence, lots of flavor. When slightly fragrant and beginning to brown, take off heat and transfer to high powered blender or food processor. Blend until powdery. 

In same pan, over high heat roast tomatoes until black spots appear on skin and tomato flesh is soft (about 8 minutes or so). Again, we're layering serious flavors here and the tomatoes take on a lovely, earthy quality when even very lightly roasted. If using jalapeño add to tomatoes and let blacken a bit as well. 

Remove tomatoes from heat. When cooler to the touch, peel and add to blender with seeds, cilantro, cumin, Himalayan salt. Add a tablespoon of warm water to get started and blend all ingredients. Continue to add water by the tablespoon as needed until you reach a creamy consistency. Dip shouldn't be at all runny, but loose enough to be able to use as a dip or spread. Although, thinned out further would probably make a great sauce for some steamed veggies! 

Seeds are natural thickeners and if the next day after being refrigerated, you find the dip is too thick for your taste simply add a bit of water and either stir or blend. Topping with a bit of fresh olive oil, cilantro and a few pumpkin never hurts either.

Serve your favorite selection of fresh veggies, seed crackers or corn chips. 

Makes about 1 1/2 cups of dip.