Moroccan Pumpkin Dip

Cooking Instructions

Pumpkin Dip

Gluten Free, Vegan, Vegetarian, Dairy Free


  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.


  • 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

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