PUMPKIN DIP

 

500g pumpkin peeled deseeded and flash cut into 2 cm cubes

1 teaspoon of caraway seeds

1teaspoon of cumin seeds

3 garlic cloves, finely chopped

1 fresh red chilli, deseeded and finely chopped

Juice of one lemon

60-100ml extra virgin olive oil

Seasoning as desired: salt and freshly ground pepper

·         Put pumpkin is a saucepan , cover with water and simmer for about 10 minutes until soft

·         Season well, and mash pumpkin until smooth. Set aside

·         Dry roast caraway and cumin seeds for a couple of minutes until aromatic. Crush the toasted seeds using a mortar and pestle*

·         Add the spice to the pumpkin with lemon juice,

·         Mix through then stir in the olive oil

·         Serve wither hot or cold as part of a mezze, accompanied by lots of pitta bread,

*I use a coffee grinder: effective and fast.

MEZZE: A Middle Eastern tradition offering a variety of appetizers only limited by the ingredients to hand.  Other dips on offer might include Hommous, Babaganouj.

A useful book: Tess Mallos “ The Complete Middle East Cookbook”  Landsdowne Press 1982.