Soon it will be tomato season. In general I avoid tomatoes, though I’ll make an exception from time to time. A simple caprese in mid summer always feels like an absolute revelation. And I do love sun-dried tomatoes, like in this savory jam.
But in the summer, when the harvest is on, what a treat it is to roast a few big juicy tomatoes and create this amazingly rich, flavorful dip.
All fruits and vegetables contain phytonutrients, active compounds that are essential for cellular functioning ~ and one of the main reasons for the phrase “food is medicine.”
One of these phytonutrients is lycopene, which is an extremely potent antioxidant, meaning it does a kick-ass job of protecting cells from free radicals. This phytonutrient is particularly known for its ability to fight cancer and protect cardiovascular health.
Lycopene is a carotenoid that gives a bright red color to fruits (such as persimmon, a nice ripe watermelon, pink grapefruit, and tomatoes) and vegetables (including red cabbage and sweet bell peppers).
As it turns out, the bioavailability of lycopene in tomatoes and red bell peppers increases dramatically when cooked or roasted. Hence, this stellar recipe, also featuring pumpkin seeds, which are nutritional powerhouses in their own right.
Enter Sikil P’ak, Mayan Pumpkin Seed Dip. It’s sort of a cross between a salsa and a hummus, but without beans.
The version I’m sharing here is adapted from this recipe I found a few years ago.
In case pumpkin seeds aren’t on your radar, here’s a friendly reminder. They’re delicious. They provide protein. And they’re a great source of zinc, an essential micronutrient. Essential means our cells need it to function, and it also means we need to obtain it from the outside world (i.e.: from our environment, via our food!).
Zinc is a mineral, a micronutrient that is essential to literally hundreds of chemical processes in the body, not to mention the development and proper functioning of your immune system. It’s a big deal (in a tiny form).
So, back to pumpkin seeds. They’re nutritious and nutty and satisfying… an awesome addition to tacos, a simple dish of rice and vegetables, or a salad.
We’re big fans of the pumpkin seed around here.
This dip is nice and simple, and you can make it in a food processor or a blender. You may want to add a little water as you go to achieve your desired consistency. I find the liquid from the roasted tomatoes does beautifully.
1 c pumpkin seeds
2 tomatoes ( I use 3 medium or 2 large)
1/2 – 1 small onion
2-3 cloves garlic
1 -2 jalapeños, I’ve used pickled on occasion
2 handfuls of cilantro
lime juice/ fresh lime slices
salt (optional)
Roast 2 tomatoes for ~30 min at 400 F
Meanwhile, toast the pumpkin seeds in a dry cast-iron, medium-low heat, shaking occasionally.
Listen for a few little pops from the seeds to let you know they’re done. And/or remove from heat when they become aromatic.
Chop onion, peel & chop garlic.
Remove seeds from the pepper.
Wash & dry the cilantro.
Put the toasted seeds in a dish to cool before grinding.
Grind the seeds to a powder in the food processor and set aside.
The tomatoes will have released a good amount of liquid while roasting. I usually include most of it in the dip.
Cool the roasted tomatoes (I *never* let hot – or even warm – food and plastic hang out together. I encourage you to hop on board with this if you haven’t already. Your endocrine system will be deeply grateful).
Add the tomatoes, pepper, onion, garlic and most of the cilantro to the food processor and blend a bit. You don’t need to make it uniform here, just get everything incorporated.
Then add the ground seeds and salt if you’re using. I often add a good dash of lime juice at this point too.
Blend again, briefly.
Add water if necessary for desired consistency.
Garnish with cilantro & lime and serve.
This dip is amazing warm. I prefer it room temperature or slightly warmed up.
We love it as a dip, as a spread in a sandwich or wrap, or in tacos, or sometimes just on top of quinoa or rice with beans/ veggies. It’s an awesome, protein-rich addition to a summer meal.
I recently discovered how delicious this dip is combined with a simple bowl of amaranth. It made for a fantastic savory breakfast… This is definitely going into the rotation for the summer months!
Keeps for 2-3 days, refrigerated in an airtight container.
Notes:
From an Ayurvedic perspective, tomatoes are already heating. And I don’t personally need a lot of extra heat in my system, so I temper this by going light on the peppers and adding ample cilantro to the mix, which balances out the heating qualities beautifully. As does the lime juice.
Heat factor/ intensity varies considerably from one pepper to the next, so try a tiny sample first if possible. Stick with a small amount of a green jalapeño to start and adjust from there after tasting if you want more. I’ve even substituted New Mexico Red Chile powder (ours is quite hot, so just a few good pinches) for the peppers when I didn’t have any on hand, and it still worked beautifully. I’d feel free to use whatever form of “heat” you like, like a roasted green chile if you’re lucky enough to live in a region that produces such things 😉
I’ve made this with stewed tomatoes in a pinch. They were from a local farm and I processed some surplus last fall by stewing and freezing. I prefer to roast them, but this version was also wonderful and surprisingly, delightfully sweet.
I’ve made this dip with more tomatoes and with less tomatoes. Adjust as you wish! If you’re using less tomato, have filtered water on hand to get the dip to the right consistency and aid with blending.
Sometimes I sauté the onion and/ or garlic for a mellower effect.
I’m pretty sure I’ve made it with parsley instead of cilantro at least once. Still delish.
