Set a large (10-inch) nonstick skillet (or a heavy skillet lined with foil) over medium heat and lay in the onion slices. When the onion is browned and softened on one side (about 4 minutes), turn the slices over and brown the other side (about 4 minutes more). Cool to room temperature, roughly chop them and scoop into a blender or food processor. Add the pumpkin seeds, tomatoes, juices, sesame seeds and hot sauce and process until completely smooth. Stir in the cilantro, then taste and season with salt, usually a scant teaspoon depending on the saltiness of the pumpkin seeds. Transfer to a serving bowl and serve with raw jicama, cucumber slices and tortilla chips.
I made this to see if it would be good as an appetizer at a family reunion. It was good, but there was something about it that I didn’t like. Maybe it was a bit too dry and pasty. Maybe it would have been fine with some diced raw tomatoes added to it. I ended up bringing Rick’s Garlicky Habanero Macadamia Nuts to the family reunion instead.
I love this dip. I’ve made it a dozen times. It’s really healthy and delicious. Visually it’s not the prettiest color but a little chopped cilantro and tomato on top looks nice.
I dropped into Chaya Maya in Merida a few weeks ago and had some pumpkinseed dip. I was told it was made of ground seed with turkey broth. It was bland –I find you dip much more interesting. Yours also seems to fit with the Meridian food scene quite well. Thanks! And I will put your recipe in our next newsletter.
La chaya maya is a terrible place for real yucatan cuisine. This recipe is much more like the dip I’ve had at yucatecan family parties etc…
It was good but a little bitter. Next time, I’ll cut the lemon juice in half and see what happens.
I was at Puesto restaurant in La Jolla California yesterday. I told them I was vegan and they served up some of this dip to try it out on me. It was awesome and I will be making it at home now.
Cool! Once people get wind of this dip, there’s no going back. It’s such a great option.
Oh, and fun fact: The executive creative chef at Puesto is a veteran of Frontera! She spent a couple of years with us in Chicago!
I just had this dip lastnight. My sister made it for xmas eve party. It is delicious, addictive, and guilt free! So flavorful? I love it, and can’t wait to make it myself.
Is this the same recipe as is served in La Cocina Frontera at Disney Springs? That dish didn’t appear to have tomatoes in it. I absolutely fell in love with it there and hoping to recreate it at home. I even brought home an extra serving it was sooo good!