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Sikil P'ak - Mayan Pumpkin Seed Dip

  • 2 c. pumpkin seeds, toasted
  • 1 tsp. cumin, ground
  • 1/2 red onion, chopped
  • 1 jalapeno, chopped (*seeds removed, optional)
  • 2 cloves garlic, chopped
  • 2 roma tomatoes, chopped
  • 3 - 4 T. canola oil
  • 3 T. water
  • 3 - 4 T. orange juice
  1. Preheat oven to 400 degrees. Toast the pumpkin seeds on a silicone lined baking sheet for 6-9 minutes, or until toasted. Do Not Let Burn. Allow to cool slightly.
  2. Place the pumpkin seeds in a food processor and blend until there are no chunks and smooth. Add the rest of the ingredients and blend until smooth. Season with salt and pepper.