If salsa verde and hummus had a child, it would remind us of this dip. Our version of sikil p’ak, which in Mayan means “pumpkin seed” and “tomato” respectively, is inspired by the Yucatecan version. Our riff uses hulled pepitas and charred tomatillos, and its subtle smokiness will keep you coming back for more.

Ingredient :

• 3/4 c. plus 1 tablespoon hulled raw pepitas (about 5 ounces)
• 4 tomatillos, husks removed and rinsed (about 6 ounces)
• 2 shallots, peeled (about 3 ounces)
• 2 cloves garlic, peeled
• 1 jalapeño, stem removed
• 2 c. cilantro, leaves and tender stems roughly chopped, plus leaves for garnish
• 2 tsp. lime zest
• 1/4 c. fresh lime juice (from about 3 limes)
• 1 tsp. kosher salt, plus more to taste

TO SERVE

• Sliced cucumbers
• Radishes
• Raw jicama sticks
• Corn tortillas
• Plantain chips

Directions :

1. In a medium skillet over medium-high heat, toast pepitas, stirring often, until lightly browned, 5 minutes; set aside 1 tablespoon for garnish. Transfer remaining pepitas to a food processor and process until finely ground, about 30 seconds. It should look like wet sand.
2. In the same skillet over medium-high heat, add tomatillos, shallots, garlic, and jalapeño. Cook, turning as needed with tongs, until charred on all sides, about 5 minutes. Let cool slightly.
3. To the food processor, add cilantro, lime zest and juice, and salt. Pulse about 20 times until cilantro is fully incorporated. Add vegetables and process until coarsely chopped, scraping down sides as needed. Taste and adjust seasoning with salt and more lime juice as you like. It should taste nutty, limey, and herby. Transfer to a bowl and garnish with reserved pepitas and cilantro leaves. Serve with crudités, tortillas and chips.