February 18, 2009
This 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
- Â½ tsp. ground caraway
- Â¼ 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.