• 400gm pumpkin
  • Peeled and seeds removed
  • 4 tbsp Olive oil
  • 3 garlic cloves, crushed
  • 3 tbsp lemon juice
  • I tbsp Za’atar
  • Available in most supermarkets
  • 3 tsp ground cumin
  • 1 tbsp tahini
  • 2 tbsp toasted pumpkin seeds.

Cover pumpkin, drizzle with oil and season, cook at 200C or gas mark 7 for around 35 mins, until soft. Mash the pumpkin with a fork,
add the garlic, lemon juice, za’atar, cumin and tahini.
When ready to serve drizzle extra tahini, if wanted and sprinkle with toasted pumpkin seeds.

I have used sweet potato instead of pumpkin and walnut pieces, dry fried instead of the seeds. My guests thought it worked well.
I added some salt to the dip.