Spicy Pumpkin Dip

As I mentioned yesterday, our supper club theme this month was ‘Pumpkin’.  By the time I RSVP’d, we already had a menu that included a soup, salad, two main dishes, and dessert.  So I decided to go for an appetizer, and found this recipe for Libyan Spicy Pumpkin DipA little research revealed that the dip is called cershi or tershi and was made by the Jewish community in Tripoli.  If you’re interested in learning more about the culture, there’s a whole movie about The Last Jews of Libya.

There are several versions of the recipe floating around the Internet, but they all call for pumpkin, garlic, and spices.  My dip came out a little spicier than I intended, but I really liked it.  It was good for scooping up with pita, and paired very nicely with a glass of white wine.  If there’s dip leftover, it would also make a great spread for a veggie wrap.  There’s no shortage of pumpkin this year, so pick up a can and give this recipe a try!

 

 

Spicy Pumpkin Dip

1 T olive oil
1/2 c. chopped onion
1 T minced garlic
1 c. pumpkin puree
1 t cumin
1 t paprika
1/2 t ground ginger
1/2 t curry
1/8 t cayenne pepper
2 T tomato paste
2 T lemon juice

Heat olive oil in a frying pan.  Add onion and saute for 15-20 minutes, until soft and beginning to brown.  Add garlic and saute for 1-2 minutes.  Add pumpkin, spices, and tomato paste, and stir to combine.  Add lemon juice, and stir again.  Cook on low heat for 10 minutes, until dip is heated through.

 

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