Do you love hummus? Then you will love this traditional Maya dish made from ground pumpkin seeds. Here in Mexico, this dish is made with Yucatan pumpkin seeds, but you can use sunflower seeds or regular pumpkin seeds. Yucatan pumpkin is very similar to buttercup squash. It is small, round and green.
This traditional Maya dish is made from pureed Yucatan pumpkin seeds. We use the seeds with the shells on. If you use seeds without the shells, the end product will be soother. Here in Yucatan, they use the whole seed which makes a more rustic dip) The photo here shows the seeds with and without the shell. If you choose sunflower seeds, it is probably better to remove the shells as they are thicker than the shells you see here.
2 Roma tomatoes, cored
2 cloves garlic peeled
1 ½ cups pumpkin or sunflower seeds.
½ cup fresh cilantro
¼ cup tops of green onions
1 teaspoon fresh lime juice
Salt (be generous)
Pepper to taste
In a dry frying pan roast tomatoes and garlic until charred. While they are cooking, grind the pumpkin/sunflower seeds to a fine powder in a food processor. When tomatoes are charred, cut into quarters, add them in the food processor and process until smooth. Add cilantro, green onions, lime juice, salt, and pepper and blend everything until smooth. (It will be a rustic smooth if you choose to leave the shells on)
Serve with tortilla chips, naan, rustic bread or your favorite cut up veggies.