Sikil P'ak

On a recent trip to the Yucatan, Mexico this pumpkin seed dip was a pleasant surprise. It's often described as a Mayan hummus! 

Ingredients

serves 2 
100g pumpkin seeds
500g  tomatoes
1 red onion, small, finely chopped

2 garlic cloves

1 habanero chilli pepper (half to taste)

1 tbsp tomato paste (optional)

salt
lime

Method
Dry-roast tomatoes and garlic in a frying pan on a medium-high heat, rotating until soft and charred all over. It may take about 10 minutes. Set aside to cool. 

Next, toast the pumpkin seeds in a dry frying pan on medium heat until they start to release their oils, and begin to pop. Cook for about 10 minutes but be careful not to brown them too much or the flavour will turn slightly bitter.

Grind the pumpkin seeds into a paste using a spice grinder or something similar.

Then add roasted tomatoes, peeled garlic, red onion, and 1/2 of the habanero to a blender and give it a whizz. Add the ground pumpkin seeds and mix thoroughly. 

Make sure you have your prefered consistency. It needs to be thick enough to scoop up with a tortilla chips but not so thick you could stand your spoon in it. Adjust by adding more tomatoes if it's too thick or pour into a pan and heat up to a simmer if it's too runny, to reduce the moisture.

Also if the tomatoes aren't especially ripe add a little tomato paste for colour and depth of flavour.

Once you're happy with the consistency then season with salt and lime juice to taste. Also add more of the chilli if you prefer a kick.

Pour into a sealed container and place in the fridge to chill. 

Serve chilled or at room temperature with tortilla chips and a bottle of Mexican beer!