As you probably have guessed by now, I really like dip-able things for my trail lunches. This one is really great with a little bit of goat cheese if you are an ovo-lacto vegetarian.
vegan and gluten-free
dehydration time: 5–8 hours
makes 4-6 servings
This slightly spicy, Libyan inspired, pumpkin dip is a nice alternative to hummus. I first made it for my son when he was studying Libya in his Grade 5 social studies class. The addition of pumpkin seed butter is not traditional but it adds nutrition. It is best served with a warm flatbread such as naan or pita.
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 garlic cloves, finely chopped
1 fresh red chilli, seeded and finely chopped
pinch of kosher salt
2 cups cooked canned pumpkin
2 tablespoons pumpkin seed butter
juice of 1 lemon
fresh ground black pepper, to taste
2 tablespoons olive oil
Toast the caraway and cumin seeds in a dry non-stick frying pan for a few minutes until they become fragrant. Using a mortar and pestle crush the seeds, then add the garlic, chili pepper, and a pinch of kosher salt. Grind into a paste. Pulse the pumpkin and pumpkin seed butter together in a food processor, add the lemon juice, fresh ground black pepper to taste, and the spice paste.
Spread evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dry for 5 to 8 hours or until the mixture is thoroughly dry. Grind into a powder in a spice grinder or blender. Store in a medium ziplock freezer bag. Add the olive oil to the other olive oil you are taking on your trip.
Rehydrate the pumpkin mixture using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes then add a little more water if it’s too dry. Stir in 2 tablespoons of olive oil.
You may use fresh pumpkin or other squash that has been roasted or stewed for this but canned pumpkin is easier.