Spicy Pumpkin Dip
One process that cooks use to come up with new and exciting ideas is to
take a familiar form and substitute a different set of ingredients. This
dish illustrates that process. What I'm doing here is taking the Middle
Eastern eggplant dip babaganoush as a model, exchanging pumpkin for
eggplant as the central ingredient, then adding chile peppers and lime to
complement the pumpkin flavor. Makes about 2 pints.
6 cups pumpkin flesh, cleaned, seeded, and cut into 1-inch cubes
2 tablespoons caraway seeds
1/4 cup lime juice (about 2 limes)
6 tablespoons lemon juice (about 1 1/2 lemons)
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1 tablespoon minced fresh red or green chile pepper of your choice
Salt and freshly cracked black pepper to taste
1. Bring a stockpot of water to a rolling boil, add the pumpkin, and cook
until they are easily pierced by a fork but still offer some resistance, 6
to 8 minutes.
2. Meanwhile, toast the caraway seeds in a small saute pan over medium
heat, watching carefully and shaking frequently to prevent burning, until
they just begin to release a little smoke, 2 to 3 minutes.
3. Drain pumpkin, allow to cool to room temperature, combine with caraway
seeds and remaining ingredients, and puree in a food processor or blender.
From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby