A Moorish, Vegan Pumpkin Dip

Who doesn’t love dip!? This vibrant pumpkin dip is a great alternative to hummus. Made from all veggies, it’s legume-free, grain-free, vegan and deliciously Moorish. 

It will taste better the day after as flavours will get intensified. The pumpkin dip will keep for up to two weeks in a sealed jar in the fridge with a spoon of olive oil on top.


  • 700 g pumpkin, peeled and cut into wedges
  • 250 g of sweet potato, peeled and cut into wedges
  • 250 g of potatoes, peeled and coarsely chopped
  • 1/2 teaspoon ground caraway
  • 2 tablespoons harissa
  • 3 tablespoons mashed preserved lemon
  • 2 teaspoons salt
  • 5 tablespoons olive oil


  1. Preheat oven to 220 degrees and line up a baking tray with baking sheet, place the pumpkin and sweet potato marinate lightly with olive oil and bake for 25 minutes till roasted well.
  2. Meanwhile, place the potato in a saucepan and cook for 25 minutes until the potato is tender. Strain and leave the potato in a sieve for 5 minutes to drain fluid.
  3. Transfer the vegetables to a food processor, add the remaining ingredients and mix for few minutes till a coarse texture is being formed. Cool well and drizzle with  \olive oil and some lemon zest garnish.

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