Kara a Libyan Pumpkin Dip
Savor the rich, warming flavors of North Africa with Kara, a traditional Libyan pumpkin dip that’s both creamy and delightfully spiced. This velvety dip combines roasted pumpkin with aromatic spices like cinnamon, cumin, and coriander, creating a balance of sweet and savory that’s elevated by a touch of honey and fresh lemon juice. A drizzle of extra virgin olive oil adds richness, while sautéed garlic infuses every bite with depth. Perfectly paired with toasted bread or crackers, this vibrant appetizer is as visually stunning as it is flavorful, especially when topped with a sprinkle of fresh parsley. Quick to prepare and packed with wholesome ingredients, Kara is a unique addition to your table that celebrates the seasonal beauty of pumpkin. Ideal for fall gatherings, it’s a deliciously healthy alternative to traditional dips.
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Recipe Information
Ingredients
- 500 grams pumpkin (peeled and cubed)
- 3 tablespoons extra virgin olive oil
- 3 pieces garlic cloves (minced)
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground coriander
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
- 1 serving toasted bread or crackers (for serving)
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Spread the peeled and cubed pumpkin evenly on the baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat.
Roast the pumpkin in the preheated oven for 25-30 minutes or until the pumpkin is tender and slightly caramelized. Stir halfway through cooking for even roasting.
While the pumpkin is roasting, heat 1 tablespoon of olive oil in a small skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it. Remove from heat and set aside.
Once the roasted pumpkin has slightly cooled, transfer it into a food processor or a bowl (if mashing by hand).
Add the sautéed garlic, remaining 1 tablespoon of olive oil, ground cinnamon, ground cumin, ground coriander, honey, lemon juice, salt, and black pepper to the pumpkin.
Blend or mash the mixture until smooth and creamy. Taste and adjust seasoning as needed.
Transfer the pumpkin dip to a serving bowl and garnish with fresh parsley.
Serve with toasted bread or crackers for dipping and enjoy!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 32.7 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
