Pumpkin tirshy (Moroccan pumpkin dip)

RECIPE

Perfect as part of a mezze table

October 17, 2019 11:29

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Pre-heat oven to 180°c. Cut the pumpkin into 8 wedges, remove seeds and toss with 2tbsp olive oil, salt and pepper. Spread on a lined baking tray and roast for 30mins, until golden and a knife passes easily through the flesh.
Allow to cool a little before peeling off and discarding the skin and transferring the flesh to a blender.
Add the remaining ingredients along with 1tsp salt except the coriander to the blender and blend with 200ml water until combined. Stir through the coriander.
This mezze is lovely topped with crumbled feta or olives.

1 delica pumpkin, about 850g

1 tbsp coriander seeds, coarsely ground

1 tbsp cumin seeds, coarsely ground

1 tbsp cured lemon paste

2 tbsp rose harissa

100g coriander, finely chopped

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