Recipe: Golden Harissa Dip (with Squash)
Building on what we made yesterday…this addictive dip is delicious and uses the tasty harissa. If you want more of a kick, add more harissa.
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 15 minutes
You will need
1 large butter nut squash or pumpkin (around 750g-800g)
1 tbsp olive oil
1 tsp caraway seeds
1 tsp Moroccan spice mix
1 large garlic clove, crushed
1 tsp harissa, or to taste
Bunch coriander, washed
3 tbsp lemon juice
Salt, to taste
Method
1. Peel and de-seed the pumpkin/squash. Chop the flesh into large chunks, place in a pan and cover with water. Bring to a gentle simmer, cover tightly, and allow to cook in its own juices, until tender. Drain and set aside.
2. Heat the oil in a pan and fry the caraway seeds and spice mix, stirring occasionally, until fragrant and aromatic (around four minutes). Stir in the garlic and fry for one minute, then add the pumpkin or squash, mashing with a fork, before adding all the remaining ingredients. Stir well to combine then remove from the heat. Let the dip cool before serving.
Posted on May 4, 2012, in Paleo Diet, Paleo Recipes and tagged Harissa. Bookmark the permalink. 4 Comments.
The colors are so vibrant. It’s a feast for the eyes as much as the stomach.
I’m also curious as to what you think pairs well with this dip. Chips? Veggies?
No rules…in truth – it’s whatever YOU like best! Love using this as a condiment on the side of fresh meat at home then if there is anything else knocking around will dip that in too….tell us what works for you 🙂
Question-What do I dip into this with-chips?
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