A Moorish, Vegan Pumpkin Dip | Open Table Cooking School | Chef Ronit Robbaz
A vibrant, vegan pumpkin dip with harissa and preserved lemon flavors. Perfect for dipping and even better the next day! Gluten-free, legume-free, and grain-free. Keeps up to 2 weeks in the fridge.
Ingredients
- 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
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