Pumpkin seed version of a popular dip-
In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.
In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.
Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the sikil pak to a bowl and serve with tortilla chips.
Make Ahead
The sikil pak dip can be refrigerated for up to 3 days. Bring to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (173g) | ||
Recipe Makes: 1.5 Servings | ||
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Calories: 196 | ||
Calories from Fat: 159 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 389.8mg | 13 % | |
Potassium 170mg | 4 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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