So, in talking to this recipe's creator, the wonderful Wendy Wilcox (left) of Eli's Artisan Bakery in Singapore, I've learned a few things...
A pumpkin is a squash depending on geography...and also something technical about water and growing. But, my take away is that Wendy, a Brit living in Singapore, uses the term "pumpkin." But, I'm originally from the US, and we decorate with pumpkins and eat squash. Whatever you call it, this orange vegetable is both sweet and savoury, plus it packs a big punch of vitamins and fibre.
The second thing I learned is that ras el halnout should be in your pantry. I'm obsessed with it! Toss it onto potatoes. Rub it on chicken. Sprinkle over dull veggies. Try it right now!
Recipe by Wendy Wilcox, for The Feeder. First seen on The Feeder Live!
A healthy, savoury dip loaded with flavour making it feel a little decadent.
Enjoy with crackers or crudités.
500g pumpkin (weight after peeling and chopping into 1cm cubes)
2 tablespoons tahini paste
1/2 teaspoon ras el halnout Moroccan spice mix
1 clove fresh or roasted garlic, creamed with a little salt into a paste
1 tablespoon pomegranate molasses
salt & pepper to taste
To Garnish: sour cream or greek yoghurt, plus1 tablespoon roasted almonds, crushed
1. Put pumpkin cubes into a pot with a secure-fitting lid. Add ras el halnout and a couple of pinches of salt, toss well to combine. Add 1 tablespoon of water and cover tightly.
2. Place pot a the hob and turn the heat up 2 minutes, then reduce heat to low. Cook for a further 8 minutes.
3. Remove lid and stir pumpkin. It will have broken down a little and most likely stuck to the bottom of the pot. Use a wooden spoon to release any stuck pumpkin (colour ads flavour). Add a tiny amount of water if you need to help it release.
4. Put the lid and pan back on low heat and cook for a further 10 minutes. Check consistency of the pumpkin. It may be cooked by this point. If not cook a further 5 minutes. It's done when you press it with a wooden spoon and it feels soft.
5. Remove from the heat and add the tahini paste, garlic, and pomegranate molasses. Stir well, smashing pumpkin as you go.
6. If you want a smooth consistency whisk in a blender to your preference; if you prefer a chunkier texture serve as is. Check seasoning and adjust with salt and pepper if necessary. If the mixture is too thick add a little water or vegetable stock to thin it out.
7. Allow to cool. Pour into a serving bowl and top with either sour cream or greek yoghurt and crushed almonds.
Note: If making for children, or if you prefer sweet to savoury, you can omit the ras el halnout and add a little cumin, coriander and honey.