![Mayan Pumpkin-Seed Dip](https://cdn.statically.io/img/www.foodandwine.com/thmb/NwXpg6RJxZvxJXC21w2Sp5glG2E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201305-xl-mayan-pumpkin-seed-dip-2000-68765ef1d80941a2a5fbe6c88278a63c.jpg)
Ingredients
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5 ounces raw pepitas (pumpkin seeds; about 1 cup)
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2 tablespoons canola oil
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1/2 cup finely chopped shallots
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1 large jalapeño—stemmed, seeded and finely chopped
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3 garlic cloves, minced
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Kosher salt
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1/4 cup lightly packed parsley
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1/4 cup lightly packed cilantro
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2 tablespoons fresh lime juice
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1 tablespoon extra-virgin olive oil
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1/4 teaspoon finely grated orange zest
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Tortilla chips, for serving
Directions
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In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.
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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.
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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.