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.
1onion, finely chopped
5–8garlic cloves, roughly chopped
675g/1½lbpumpkin, peeled and diced
75g/3oz canned chopped tomatoes or diced fresh tomatoes and 15–30ml/1–2tbsptomato purée (paste)
½–1red jalapeño or serrano chilli, chopped, or cayenne pepper, to taste
pinch of sugar, if necessary
juice of ½lemon, or to taste
30ml/2tbsp chopped fresh coriander (cilantro) leaves, to garnish
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.
When the pumpkin is tender, mash to a coarse purée. Add the remaining garlic and taste for seasoning, then stir in the lemon juice to taste. Serve at room temperature, sprinkled with the chopped fresh coriander.