Ingredients
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- 2 Tbsp extra-virgin olive oil
- 7 cloves garlic, minced
- 1 tsp cumin
- ½ tsp smoked paprika
- pinch red pepper flakes
- 2 cups pumpkin puree (canned or homemade)
- 3 Tbsp harissa
- 1 Tbsp honey
- juice of 1 lemon
Instructions
- Heat 2 Tbsp of the olive oil in a medium saucepan over medium heat. Add the garlic, cumin, paprika and red pepper flakes. Season with salt and stir to combine. Cook just until garlic begins to turn golden.
- Add pumpkin, harissa and honey and stir to combine. Cook gently, just until pumpkin is warmed through.
- Remove from heat and stir in lemon juice. Taste and adjust seasoning. Dip should be tangy and spicy. Serve with Greek yogurt and warmed pita or as a garnish for couscous.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: Mizrahi
- Diet: Vegetarian