Moroccan Pumpkin Dip


Serves 4 to 6
750g pumpkin flesh
1tbsp olive oil
1tsp caraway seeds
1tbsp Crazy Jack Pumpkin seeds
1tsp ras el hanout
1 garlic clove, crushed
1tsp harissa
Bunch of coriander, chopped
3tbsp lemon juice
Salt and pepper

1) Place the pumpkin flesh in a pan and cover with water. Bring to a gentle simmer, cover tightly and cook for 20 minutes or so until tender. Drain and set aside.
2) Heat the oil in a pan and fry the caraway seeds, Crazy Jack pumpkin seeds and spice mix, stirring occasionally, for 4 minutes.
3) Stir in the garlic and fry for 1 minute, then add the pumpkin flesh and all the remaining ingredients. Stir well to combine, mashing with a fork if you need to, then remove from the heat and let cool before serving with toasted pitta bread.