Pumpkin Seed Dip Food

SIKIL PAK

Sikil Pak image

Making this roasted tomato and pumpkin seed dip doesn't require fancy techniques-just fresh ingredients and a little time.

Provided by Gilberto Cetina

Yield Makes about 1½ cups

Number Of Ingredients 7

Ingredients

1 cup hulled pumpkin seeds
1 chile habanero, roasted and chopped (optional)
4 medium plum tomatoes
¼ bunch cilantro, finely chopped
2 tablespoons chives, finely chopped
salt to taste
Tortilla chips (to serve)

Steps:

Preheat a comal (griddle or skillet) on medium heat. Spread the pumpkin seeds evenly, in one layer. Toast the seeds, flipping and stirring occasionally with a spatula. The seeds should be golden and crispy. Make sure they don't burn. Remove from heat and let cool.
In the same comal, roast the tomatoes and chile habanero, still on medium heat until they are charred on the outside and soft to the touch. If the heat is too high, the tomatoes will not cook through. Let cool.
Once cooled, place the toasted pumpkin seeds in the bowl of a molcajete (traditional Mexican volcanic stone mortar and pestle) and grind until very fine. Add the tomatoes and habanero pepper and break them down with the pestle. Once the tomatoes are crushed, using a circular grinding motion continue to work the mixture until smooth and emulsified. This entire step can also be done in a food processor.
Mix in chopped cilantro, chives and salt to taste and serve directly in the molcajete with some crispy tortilla chips.

PUMPKIN SEED DIP

Pumpkin Seed Dip image

A healthy party dip alternative from the website SuperFoodsRX. Pumpkin seeds are sooo good for you - In addition to a mega amount of zinc, they are also a very good source of iron, copper, protein, magnesium and monounsaturated fats, fight cholesterol and lower your risk for certain cancers. This spread maintains a nutty consistency, is slightly spicy and is great alongside fresh, raw veggies (carrots, celery or cauliflower). Remember that a little goes a long way! Be sure to use a good-quality light mayonnaise made with heart-healthy fats like grapeseed, canola, or soy oil.

Provided by kellymbrown

Categories Vegetable

Time 10m

Yield 7 serving(s)

Number Of Ingredients 14

Ingredients

1 small shallot
1 garlic clove
1 small jalapeno
1/3 cup flax seed
1 cup pumpkin seeds, roasted and salted
1/2 cup fresh cilantro, roughly chopped
2/3 cup canola oil mayonnaise (the heart-healthy kind)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 small oranges, juice of
1 small lemon, juice of
fresh ground black pepper, to taste
1/2 teaspoon paprika, as garnish
1 teaspoon extra virgin olive oil, as garnish

Steps:

Juice oranges and lemon; set aside.
Finely mince shallot, garlic, and jalapeno in a food processor.
Add pumpkin seeds and flaxseeds; process again.
Add the rest of the ingredients and process until it reaches a fine spreading consistency.
Add more orange juice if necessary to create a creamier texture.
Place in a bowl, and garnish with paprika and a drizzle of olive oil.

Nutrition Facts : Calories 172.7, Fat 13.2, SaturatedFat 2.1, Sodium 7.8, Carbohydrate 9.9, Fiber 3.3, Sugar 2.6, Protein 6.7

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