Tangy and Spicy Ground Pumpkin Seed Dip


Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Pipian sauces, made from ground pumpkin seeds, are eaten throughout much of Mexico but nowhere are they as beloved as in the Yucatán, where in addition to making Pipian sauces the seeds are ground and squeezed for their green oil, which is then drizzled over other foods as a condiment.

This particular Pipian is tangier than most, and thin enough to enjoy as a dip - its flavour and texture are somewhat reminiscent of hummous. Serve surrounded with lots of watercress - its freshness i