Zicil-P’ak – Pumpkin Seed Dip



1 cup raw green pumpkin seeds

1 large, ripe tomato or 4 plum tomatoes, roasted

1 habanero chile, roasted

2 tablespoons finely chopped fresh cilantro (fresh coriander)

2 tablespoons finely chopped fresh chives

1 teaspoon sea salt

Squeeze of lime juice



Heat pumpkin seeds in a hot frying pan, stir constantly until start to pop and puff up. Don’t let them get brown. Pour onto a plate to cool completely. Grind to a fine powder.

In a blender or food processor, combine tomato and chile and process briefly. Pour into bowl. Stir in ground pumpkin seeds, cilantro, chives, and salt.

Let the mixture stand for 30 minutes. Just before serving, add the lime juice.

If the dip is too thick, add a little water.

Makes about 1 cup


Compliments of Savoring Mexico, Marilyn Tausend


Hint:  For seeds of all varieties try Poole’s fresh fruits and vegetable store, one block off Tulum main street on Satelite Sur (or turn left at Scotia Bank and go one block)


History: This is a classic pre-Columbian dish combining the Mayan words for pumpkin and tomato.