Libyan Pumpkin Dip Recipes

Steps:

• Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
• Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
• Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
• Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.

Steps:

• Put the pumpkin in a saucepan with 2/3 cup of water, and bring to the boil. Simmer for about 10 minutes, until soft.
• Drain the pumpkin and return to the empty pan. Season well with salt and pepper and mash with a fork until smooth. Set aside.
• Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic.
• Crush the toasted seeds using a pestle and mortar then add the garlic, chili, and a pinch of salt, and work into a smooth paste.
• Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.
• Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pita bread.

Steps:

• Put cheese in a medium bowl and add 3 tablespoons yogurt and lemon juice.
• Using back of fork, mash until mix is smooth and creamy.
• If you need more yogurt to make smooth, add just a bit more to do so.
• Add dill OR fennel and parsley and stir to mix well.
• Transfer to small serving bowl, cover with wrap and refrigerate until you are ready to use.
• TO serve, drizzle top with a little olive oil.
• Prepare a basket of crackers/chips to serve with dip.
• You can also serve with crudites.

Steps:

• Mix all ingredients and serve with sliced apples.