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Recipe: Golden Harissa Dip (with Squash)

pumpkin-harissa-dipBuilding 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


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.

Recipe: Delicious Harissa!

harissa-pasteThis is a fiery North African paste that is orangey-red in colour. It’s a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, salt and olive oil. It can be used as a condiment or as an ingredient in cooking and provides a real boost as an accompaniment to a tomato sauce, stirred into soups or stews or added to a variety of meat dishes

Makes: 150ml jar

Preparation time: 15 mins


1 tbsp coriander seeds
1 tbsp caraway seeds
2 tsp cumin seeds
200g red chili peppers, roughly chopped
1 small red bell pepper, roughly chopped
1 garlic bulb, peeled and roughly chopped
1/2 a bunch of fresh coriander, roughly chopped
1 tbsp dried mint
1 tbsp salt
olive oil

Roast coriander, caraway, and cumin seed in a dry pan for about 2 minutes and ground in a pestle and mortar. (The smell of this will be incredibly fragrant!)
Put the ground spices, all the other ingredients, and about 2-3 tbsps of olive oil in a mixer or food processor. Blend until you get a thick paste. Fill into a sterilized jar and put a bit of olive oil on top to prevent drying-out. Keep in the fridge!

We are always looking for ways to add spice to our lives – what is your favourite spice recipe?

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