1lb (450g) pumpkin, peeled, seeded, and
flesh cut into 1in (2cm) cubes
1 tsp caraway seeds
1 tsp cumin seeds
3 garlic cloves, finely chopped
1 fresh red jalapeño or serrano chili, seeded
and finely chopped
juice of 1 lemon
¼–½ cup extra virgin olive oil
salt and freshly ground black pepper
1Place the pumpkin in a saucepan with ½ cup water and simmer, partially
covered, for about 10 minutes or until soft. Season well with salt and pepper.
Drain. Mash the pumpkin with a fork until smooth. Set aside.
2Dry-roast the caraway and cumin seeds in a small frying pan over mediumhigh
heat for a couple of minutes until fragrant. Crush the toasted seeds
using a pestle and mortar. Add the garlic, chili, and a pinch of salt, and work into
a smooth paste. Add the spice mixture to the pumpkin along with the lemon
juice. Mix, then stir in enough olive oil to make a dipping consistency. Serve
either hot or cold as part of a mezze, accompanied by lots of hot pita bread.
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