With Fall in full swing I made this savory spicy pumpkin dip recipe. An old Jewish Libyan recipe, this healthy pumpkin dip is redolent with garlic and spice. Perfect for game day or as part of a mezze or salatim course, this easy pumpkin dip was a winner.
I didn't tell you guys but when I went to see Zoe a few weeks ago I was also able to catch up with my friend Brad, who I cooked beside on The Great American recipe.
On the show we were never able to taste each other's food, but this time was different.
Besides having an outstanding, intimate Shabbat dinner with Brad and 30 others, I was truly able to see him in action.
And action packed it was as I watched him cook up more courses than I can possibly remember.
It was a very warm experience and I mean that sincerely and hope I can do it again in the future.
For that matter I hope one day he can come here so I can cook for him! But the gathering of 30 friends to dine with-well, let's just say my circle is much smaller!
But on to tershi-a great pumpkin dip that I first heard about from Brad.
Table of contents
More About Tershi
Tershi is a Libyan Jewish pumpkin dip that can also be made with butternut squash, zucchini, or roasted carrots. It is also known as chershi, or chirshi.
Well, let's just say if you love garlic and pepper you will love this savory pumpkin dip. Pumpkin on its own doesn't have a lot of flavor so adding garlic, lemon and pepper turns this canned pumpkin recipe on its head! Easy to make from a can of pumpkin you may find yourself turning to this whenever you need a quick appetizer.
I'll be honest. Brad didn't make this for me and I have never tasted it before, so I can't tell you if this is how it is supposed to taste, but regardless, this Libyan originated recipe is very good.
Brief History of Jews in Libya
Jews lived in Libya for almost 3000 years. Sadly, there are no more Jews in Libya. Many were sent to Italian, German and Libyan concentration camps. Of those that survived it wasn't long after WW2 ended that pogroms began again.
In 1945 there were almost 40,000 Jews in Libya. When Israel became a state many left to resettle there. In 1967 only 6000 Jews remained in Libya. It was Italy that airlifted them to safety. In 2004 the last remaining Jew died in Tripoli.
The history is quite fascinating and very sad. Thankfully, the Libyan population in Israel has grown in numbers and Brad tells me that one day he plans on writing a cookbook with Libyan recipes. I hope he does, because this pumpkin recipe is very good!
What to Know: Savory Pumpkin Dip
First I love that this recipe for pumpkin spread is healthy. So many good things in this. Plus it is gluten free and almost fat-free.
Many American dips are made using cream cheese or sour cream, which makes them rich but this pumpkin dip recipe is light, and still loaded with flavor.
However you could also top it with labne or Greek yogurt and I think a sprinkle of feta wold be good also.
Lots of garlic is required in this recipe. Do not skimp!
A little bit of cumin and smoked paprika is a good thing and you will find that both goes well with pumpkin.
Red pepper flakes are a neccessity but I will leave the amount to you. Additionally I would also say that for authenticity I used Aleppo and Urfa chile flakes.
Aleppo flakes, from Syria, are rich, fruity and only mildly hot. Red pepper flakes are used if you want straight heat. I prefer the complexity of the Aleppo but don't let that stop you from making this dip.
Urfa peppers are from Turkey but they have more of a smoky raisin flavor. It's kind of nice to use both.
Harissa is a red pepper paste that can be bought in a jar or tube. I used mild Mina harissa, but they also make a spicy version. Next time I will try that as I feel this recipe could have used more heat.
Caraway is often added, but I have never liked it. Sorry, rye bread!
Honey is used for balance but next time I'll try date syrup.
I used fresh lemon juice and the flavor came through, making this tangy but defintely not sour.
Brad's recipe called for vinegar also. I have seen several recipes with it, but was happy with the lemon flavor.
What I Learned
Making this was easy and quick.
I love garlic so this dip is a win. Next time I will add more heat and smpked paprika. And perhaps a dash of vinegar.
My friends and Manservant loved it.
As you can see there are just a few ingredients, which means the next time I can play around with proportions and additional flavor.
The first time I make a recipe I like to try it the way the author intended. The second time I try it I put my spin on it-if needed.
This savory pumpkin dip recipe is great the way it's written, but next time I'll zhuzh it up!
How To Serve
A little drizzle of olive oil over the top would add more richness-even a small drizzle of balsamic vinegar I think would be good too.
I sprinkled my tershi with fresh dill, but cilantro would add freshness and flavor, too.
Serve with pita chips or fresh pita.
However I admit to eating some for lunch with mango habanero potato chips and that was good too.
Often this pumpkin spread is part of a mezze or a salatim course that is placed on the table to serve either before or with the main course.
When this is the case I often skip the main course because I love the salatim more!
Brad says he likes this over couscous with a dollop of labne. sounds good to me.
Like I mentioned above...It's Fall..Pumpkin season...Go for it!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Savory Spicy Pumpkin Dip: Tershi
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 6 - 8 Servings 1x
- Category: Appetizers
- Cuisine: Libyan
Description
With Fall in full swing I made this savory spicy pumpkin dip recipe. An old Jewish Libyan recipe, this healthy pumpkin dip is redolent with garlic and spice. Perfect for game day or as part of a mezze or salatim course, this easy pumpkin dip was a winner.
Ingredients
2 T olive oil
7 minced cloves of garlic
1 t cumin
½ t smoked paprika
Red pepper flakes to taste
1 can pumpkin puree
3 T harissa
1 T honey
Juice of 1 lemon
Instructions
Heat 2 T olive oil in medium saucepan over medium heat. Add garlic, cumin, smoked paprika and red pepper flakes. Season with salt and stir to combine. Cook until garlic begins to turn golden.
Add pumpkin, harissa and honey and stir to combine. Cook gently, until pumpkin is just warmed through.
Remove from heat and stir in lemon juice. Taste and adjust seasoning. Dip should be tangy and spicy and full of garlic.
See serving suggestions in post.
Can also be served at room temperature.
Notes
Thanks to The Nosher for this recipe.
More Pumpkin Recipes
Chicken with Figs, Pumpkin and Red Wine
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