Libyan Pumpkin Dip Recipes

KARA'A (LIBYAN PUMPKIN DIP)

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.

LIBYAN PUMPKIN DIP

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.

PUMPKIN DIP WITH CREAM CHEESE

Steps:

• Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.

PUMPKIN CHILI CHEESE DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
• Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
• Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
• While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, 7-10 minutes.
• Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
• Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
• Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
• Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
• Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn't burn.
• Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
• Top with chopped chives and serve with chips and crudités for dipping.
• Enjoy!