Libyan Pumpkin Dip

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
YIELD: 4-5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
  • Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
  • Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
  • Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.
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