Moroccan Pumpkin Dip
Moroccan Pumpkin Dip
Moroccan Pumpkin Dip makes wonderful use of the sweet caramelized flavor gained by oven roasting kabocha/ Japanese (Kent) pumpkin. The flavors of the feta, spices and nuts really compliment the taste of the slightly sweet roasted pumpkin, although note that you can use pureed pumpkin in this recipe as well. I love trying to incorporate tahini paste into recipes if I can, so it features in this recipe.
What Is Tahini?
Tahini is a paste made from sesame seeds and can be made using either hulled or unhulled sesame seeds.Try to use unhulled tahini to get much better nutritional value from the tahini. Unhulled tahini has about 90% more calcium in it and is high in essential amino acids. It is very high in protein and is a great source of healthy fats. It’s also a great source of minerals such as manganese, copper, phosphorous, iron and zinc. It is also high in methionine which actually helps to detox the liver. I have provided some alternatives to using tahini in case you don’t have any but do recommend trying to add it into your diet where you can.
I always bake off the whole or at least half a kabocha/pumpkin whenever I need some for a recipe, to maximise using my oven. There is never have any problems using it all up. Sometimes I dice half and slice the other half into slices to bake it. It can then be used simply as a vegetable side serving or I toss it through salads with additions such as haloumi, Dukkah, nuts and seeds such as pumpkin, sunflower or pine nuts. If you haven’t tried my recipe for Lamb Pop and Haloumi Salad before, I highly recommend using up some of your oven baked kabocha and making it. It is probably my favorite recipe of all time.
Feel free to swap the almonds for cashews, macadamias or pistachio’s, as they all go well with this dip. You can also switch out the tahini for a nut butter. I sometimes use left over pureed or mashed pumpkin in this recipe. It tastes fantastic, although you do miss out on the oven roasted flavor by doing so.
How To Serve Moroccan Pumpkin Dip
Serve this on a tasting platter with Low Carb Seed Crackers or flatbread- such as this Cauliflower flat bread recipe. For carb lovers, serve it with your favorite crackers, sour dough or Turkish bread. This tastes delicious served smeared on flat bread with salad for a snack or a meal. Don’t forget to use the recipe for from scratch Moroccan Spice Mix to use in this recipe.
If you like the sound of this dip you might be interested in this recipe for Spinach and Artichoke Dip or this delicious recipe for Low Carb Artichoke Dip. Do a search for dips in the search bar as there are a lot more fabulous dip recipes ,all of which are low carb, sugar free recipes, ideal for a low carb lifestyle.
- 200 gms /7 oz diced kabocha – Japanese/Kent Pumpkin or mashed/pureed pumpkin
- 150 gms /5 oz full fat soft Danish feta cheese crumbled
- 4 tablespoons EVOO- extra virgin olive oil
- 2 tablespoons tahini or nut butter
- .5 teaspoon garlic powder
- .5 teaspoon onion powder
- 2 teaspoons Moroccan Spice Mix
- Juice of 1/2 lemon
- 50 gms /1.7 oz soaked or activated almonds including the water or additional nut butter
- Salt to taste
- Cover the nuts with water. Soak them for at least 1 hour if possible. Pulse the nuts in the soaking liquid until chopped but not a paste.
- Cut the pumpkin leaving the skin on, into roughly ½ inch/1.5cm cubes and cook on baking paper drizzled with a little EVOO, in a hot oven until it browns and slightly caramelizes and is cooked through. You may wish to turn it over part way through cooking. This can take between 30- 40 minutes. Allow to cool and roughly chop.
- Combine all ingredients, mixing together till blended. Season with salt.
- Serve drizzled with additional EVOO and sprinkled with paprika and some pepita seeds or Dukkah
- Nutritional information per serve based on 20 serves