Libyan Spicy Pumpkin Dip

Name: Libyan Spicy Pumpkin Dip
Yield: Serves Six to Eight
Cuisine: Libyan
Ingredients: 5–8 garlic cloves, roughly chopped; 1 onion, finely chopped; 45–60 ml/3–4 tbsp olive oil; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves, to garnish; ½–1 red jalapeño or serrano chilli, chopped, or cayenne pepper, to taste; 675 g/1½ lb pumpkin, peeled and diced; 5 ml/1 tsp paprika; 5–10 ml/1–2 tsp ground cumin; 75 g/3 oz canned chopped tomatoes or diced fresh tomatoes and 15–30 ml/1–2 tbsp tomato purée (paste); 1.5–2.5 ml/¼–½ tsp curry powder; 1.5–2.5 ml/¼–½ tsp ground ginger; pinch of sugar, if necessary; salt; juice of ½ lemon, or to taste

Preparation info

Serves
Six to Eight

Difficulty
Easy

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.

Ingredients

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

Africa
Libya
Starter
Condiment
Vegan
Sukkot
Spicy
Gluten-free
Mediterranean

Method

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.
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.