Sikil Pak
This is an amazing dip for crunchy chips, such as nachos
Makes enough for: 1 portion dip
Ingredients
- 225 g cocktail tomatoes, halved and seeds removed
- 2 cloves garlic, peeled, and halved
- 1 shallot, peeled and quartered
- 1 habanero chilli, halved and de-seeded
- 85 g pumpkin seeds, toasted
- 30 mls olive oil
- Salt to season
- 5 g fresh coriander, chopped, plus extra for garnishing
To serve:
- nachos, or any other crunchy chips
Method
- Preheat the oven to 190° Celsius
- Place the tomatoes, garlic, shallot and chilli onto a baking tray
- Place into the oven and bake for 30 minutes
- Remove from the oven and set aside
- Place 80g of the pumpkin seeds into a blender and blend until almost smooth
- Add the vegetables, oil and salt and blend until at the consistency you want your dip to be
- Remove from the blender and place into a bowl
- Check the seasoning then stir in the chopped coriander
To serve:
- Garnish with coriander, scatter the remaining pumpkin seeds on top and serve with nachos