Habanero Pepita Dip
Habanero Pepita Dip- a spicy dip made from toasted pumpkin seeds, tomatoes, and habanero peppers. Only takes 15 minutes to make!
Oh hi. Did you guys notice anything different around here?
No, I didn’t get a haircut…I got a new site design!
I’ve been working behind the scenes with Lindsay from Purr Designs over the past couple of months to give the blog a little facelift and I am so excited to finally reveal it to you. My goal was to have a clean, minimalist look that focuses mainly on the content while also allowing for easy navigation and I think the new site accomplishes that perfectly. I have to give major props to Lindsay for putting up with me because I’m a total control freak and asked her to change things a bajillion times. But she was super patient with me and I am in love with what an amazing job she did. I can’t recommend her enough.
Of course I would love to hear your feedback! Please let me know if you have trouble with anything.
Now let’s talk dip. Some of you might remember when I posted about our hike Alamere Falls in Point Reyes a few months ago. Well we didn’t get back until late that evening so rather than showering and getting dressed-up for dinner, we wanted something casual where we could relax and grab a beer. We ended-up eating at this little hole-in-the-wall Mexican restaurant in Sonoma County called El Molino Central.
The setting isn’t exactly surrounded by vineyards but it still has a certain charm. You have to walk through the kitchen to get to the small seating area in the back which is decorated with colorful string lights and bright red chairs. I wasn’t sure what to expect from the food but it turned out to be incredible.
We started with this Habanero-Pepita Dip and I instantly knew I had to recreate it. It was listed on the menu as Sikil P’ak which, upon further research, I discovered originates from the Yucután peninsula of Mexico. It’s made from a simple combination of toasted pumpkin seeds and vegetables, although you would never guess that by it’s creamy texture.
The traditional recipe calls for roasting the vegetables but I wasn’t able to find fresh habanero peppers so I kept things simple by using habanero sauce.
If you’re new to habanero peppers, they are pretty high on the spice scale so they might not be the best option of you don’t like really spicy food. However you can always substitute poblano or jalapeno peppers for a milder option. You’ll find instructions in the notes on how to pan-roast the fresh peppers in the same skillet you used to toast the pepitas.
Habanero Pepita Dip
Yield: 3 cups or 15 servings
Prep Time: 10
Cook Time: 5
Total Time: 15
- 2 cups pepitas (shelled pumpkin seeds)
- 4 roma tomatoes, diced (or a 15 ounce can diced fire roasted tomatoes)
- 1/4 cup cilantro
- 1/4 cup chives
- 1 garlic clove
- juice of 2 limes
- 2 teaspoons salt
- 1-2 teaspoons habanero sauce*
- 2 tablespoons extra virgin olive oil
- 1/3 cup water
- smoked paprika for topping
- In a large skillet over medium heat, toast the pepitas until light golden brown and fragrant, for about 3-5 minutes. They will make a popping sound as they toast. Remove from the heat and set aside to cool.
- Transfer the toasted pepitas to a blender along with 4 diced roma tomatoes (or can of tomatoes with juices), 1/4 cup cilantro, 1/4 cup chives,garlic, juice of 2 limes, 2 teaspoons salt, 1 teaspoon (or more) habanero sauce, 2 tablespoons extra virgin olive oil and 1/3 cup water. Blend on high until smooth, scraping the sides down every so often. As more water as needed until desired texture is achieved.
- Scoop the dip out into a bowl for serving and drizzle a teaspoon of olive oil on top. Finish with a pinch of pepitas and smoked paprika, serve with tortilla chips, and enjoy!
*1 teaspoon yields a mild-to-medium level of heat. You can less for a mild spice or 1 tablespoon for medium-to-hot spice.
If you are able to find fresh peppers, you can use one pepper (habanero for spicy or poblano/jalapeno for mild spice) in place of the hot sauce. Toast it in the skillet over medium heat, alternating sides, for about 5 minutes until the outside is light golden brown. Allow it to cool then remove the core and the seeds before adding it to the blender with the other ingredients.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I love the new site design!
I’ve been wanting to try El Molino Central since seeing it on another blog a couple months back. This dip looks super delicious! I can’t wait to give it a try. Also, the new site design is beautiful!!
Thanks lady! :)
Also, you need to try El Molino! They will make things without dairy if you request it!
That’s awesome! Next time in Sonoma imma go there!
I love the new look! New something was different here!
Thanks Rebecca! <3
I LOVE the new look!!
Thanks Hannah! It was a long time coming. :)
I am loving the new design Sarah! There are still so many things I would like to do with my site but don’t have the time. It’s hard juggling that stuff with the creative things!
I know what you mean. There is so much to keep up with! Thankfully Lindsay did most of the work for me. I just made it harder for her by being difficult. ;)
I LOVE this new look Sarah! So fresh and so clean clean. I also love this recipe+photos! So bright and pretty.
Thanks, love! <3
The new design looks so nice, Sarah! I love it! And, this dip is to die for!!
Thank you, Sarah! :)
your new site looks amazing, love that it’s so clean and fresh! This dip also looks so amazing and tasty!
What unique flavors! I love finding gems on restaurant menus and recreating them myself- your dip turned out so wonderfully :)
Yes, I get so much inspiration from restaurants!
Oh wow, Sarah! I thought I happened across the wrong URL.. but look at this beautiful redesign, I said to myself after a moment of study. Hooray! You know, I’ve been eyen’ Lindsay’s work for quite some time, contemplating my own redesign. Her work is fabulous! I really love that top menu bar and lack of clutter! Way to go YOU! AND OMGeeee this pepita dip! I couldn’t keep the chips out of the pepita crema I made last week and look at this Genius recipe! OMy! I cannot wait to make it! I feel as if with Pepta dip the sky is the limit! It is SOOO good, and I can’t wait to jazz it up with that habanero! Yahoo!
Aw, you’re too sweet. Thanks Traci!
It is amazing how versatile pumpkin seeds are. I’m sure the possibilities will keep up busy for a while, haha! ;)
I literally typed in your website, started reading the post, and then had to double check to make sure I was on the right site, hahaha. It looks so gorgeous! So clean – I love it. Oh, and THIS DIP. Love the spice! Can I just come visit you for photography lessons?? ;)
You’re too sweet, Emilie! Your photography is pretty amazing. I honestly don’t think you need lessons! ;)
I was going to say that something looks different around these parts! Love it, lady! And I’m betting you’re feeling pretty fantastic in it too :) I’m with you on loving minimalistic looks – that way it’s easier to focus on the delicious food :D
It does feel great! It’s been a long time coming. Thanks lady! <3
Yay!!! The new site looks fantastic!! So pretty – love that logo!
And huge yay for dip! I have been having a moment with pepita seeds lately (and sunflower seeds!) so this needs to happen asap!
I love the logo too! I know my blog name made it hard for her but I think she did an awesome job.
Love love love the new site design! And your photography has just gotten better and better. I would make the pic of you on the front even bigger – it’s such a pretty picture!
Aw you’re making me blush! Thank you, Dani! <3
What a pretty redesign. I’m enjoying having the full and unfettered view of your beautiful photos and I feel like I can scroll through with ease. Love the simplicity and clarity of the new logo but also its memorable detailing – the thyme sprig is delicate and beautiful. I like how it is mimicked lower down towards the bottom as well – lots of thoughtful and noticeable details. (Also love your new profile pic lady! beautiful smile).
I have never had pepita dip! What a revelation (toasted yet – sounds so good) your photos are flush with light and so inviting, I want to dive right in. Thank you for this delicious idea and step-by-step how to.
I really appreciate you taking the time to give me your feedback, Kelly! Thank you so much for the kind words. :)
Your new design is absolutely beautufl, Sarah!!! Makes me want to get one, lol! I also love your photo and this dip!! Peptias have such an amazing taste, but I’ve never thought to make them into a creamy dip before, how genius! That habanero makes for such a beautiful color! I think I could down an entire bowl of this! With an entire bag of chips, of course :)
Oh yes, the more chips the better. ;)
The new design looks great – as does this dip! I had no idea pumpkin seeds could blend so smooth like this. I can’t handle spicy though – I think I’d go for the jalapeno substitution lol!
Yeah, habanero is really spicy. I actually prefer a milder spice but Brandon goes nuts for spicy foods so I deal with it sometimes. ;)