Kara'a (Libyan Pumpkin Dip)

Directions

1. 1
   Put the pumpkin in a saucepan with 2/3 cup of water, and bring to the boil. Simmer for about 10 minutes, until soft.
2. 2
   Drain the pumpkin and return to the empty pan. Season well with salt and pepper and mash with a fork until smooth. Set aside.
3. 3
   Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic.
4. 4
   Crush the toasted seeds using a pestle and mortar then add the garlic, chili, and a pinch of salt, and work into a smooth paste.
5. 5
   Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.
6. 6
   Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pita bread.