Libyan Spicy Pumpkin Dip

Preparation info
  • Serves

    Six to Eight

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This spicy Sephardi dip from the Libyan-Jewish community in Israel is a beautiful orange colour. Many people love serving it for Sukkot and leftovers can be stored for at least a week in the refrigerator. Serve it with chunks of bread or raw vegetables to dip into it.


  • 45–60 ml/3–4 tbsp olive oil
  • 1 onion, finely chopped


  1. Heat the oil in a frying pan, add the onion and half the garlic and fry until softened. Add the pumpkin, then cover and cook for about 10 minutes, or until half-tender.
  2. Add the spices to the pan and cook for 1–2 minutes. Stir in the tomatoes, chilli, sugar and salt and cook over a medium-high heat until the liquid has evaporated.