Moroccan Spiced Pumpkin Dip

What you need

• 2 tbsp olive oil

• 1 small brown onion, diced

• 2 cloves garlic, minced

• 2 tsp Smokey Joe’s Moroccan Seasoning

• 500g cooked pumpkin (steamed or roasted)

• 1 tbsp tahini

• 1 tbsp lemon juice

• Salt to taste

• Optional: 2 tbsp Greek yoghurt or labneh for creaminess

What to do

1. Sauté the aromatics

2.  Heat the olive oil in a pan over medium heat. Add the onion and cook until soft and golden. Toss in the garlic and cook for another minute.

3. Add the seasoning

4.  Stir through the Smokey Joe’s Moroccan Seasoning and cook for about 30 seconds — just enough to wake up the spices.

5. Blend it up

6.  Tip everything into a food processor along with the cooked pumpkin, tahini, lemon juice, and a good pinch of salt. Blend until smooth. Add yoghurt if you want it a bit creamier.

7. Taste and tweak

8.  Check the seasoning — you might want a squeeze more lemon or a pinch more salt.

   to Serve

To serve

Scoop it into a bowl, drizzle with olive oil, and sprinkle with a bit of Moroccan seasoning or toasted seeds for texture.

To finish:

• Drizzle of olive oil

• Extra pinch of Moroccan seasoning

• Toasted pepitas or crushed pistachios (optional)

Moroccan

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