Hobby Farms Editors
February 18, 2009

Spicy Pumpkin DipThis spicy pumpkin dip resembles an aljouke, a Tunisian cooked vegetable dish served warm or at room temperature as an appetizer or first course. Serve it with fresh vegetables or pita triangles.


  • 1 lb. pumpkin flesh, peeled and cut into 2-inch chunks
  • 2 cloves garlic, minced
  • 1 tsp. ground coriander
  • ½ tsp. ground caraway
  • ¼ tsp. cayenne
  • 1/8 tsp. cinnamon
  • Salt to taste
  • 3 T. sour cream

Using a vegetable steamer, steam pumpkin chunks until tender, about 25 minutes. Rinse in cold water to chill. Place pumpkin chunks in a colander to drain, gently squeezing out excess water.
In a shallow bowl or on a large plate, mash pumpkin chunks with a fork until they are coarsely pureed. There should be some small chunks of pumpkin left. Blend in the spices, salt and sour cream. Serve dip chilled or at room temperature.

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