Bissara is a Moroccan dip, easy to make and very tasty. It’s always spiced
with cumin and can be made with colourful orange squash in the
autumn, fresh vibrant broad beans in the summer or warming brown
lentils in the winter.
Squash and Pumpkin Seed Bissara
- 350g butternut squash, peeled and cubed
- 4 garlic cloves, peeled and left whole
- 3 tbsps olive oil
- pinch of salt
- 1 tsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 15g pumpkin seeds, roasted
- Pre-heat the oven to 200C/Gas6.
- In a roasting dish, roast the squash with the garlic in 2 tbsps of
olive oil until soft which takes about 30minutes.
- With a potato masher or in a food processor mash the squash with
the garlic, salt and lemon juice.
- Add half the cumin, paprika and cayenne and mix in.
- Check for seasoning and then spoon into a serving dish.
- Sprinkle on the roasted pumpkin seeds and the rest of the cumin,
paprika and cayenne.
Drizzle with the remaining olive oil.
- Serve with pitta, wedges of lemon and sprigs of fresh mint.
- Butternut squash is easily available, but you can use any
squash with a bright orange flesh such as Onion squash, Turks
Turban or Crown Prince.