Tunisian Carrot and Pumpkin Appetizer

I wish I could tell you that I’ve ever tried this recipe. However that may be, it looks very simple. Personally, I find all the ingredients appetizing. In my house, though, I could not sell them on the idea – or pay them enough – of eating cilantro or caraway seeds. When we make this, we will just leave them out. I wonder how it would work if I ground the caraway seeds and replaced fresh cilantro with a little ground coriander…

2 cups sliced cooked carrots
1 cup canned pumpkin purée
1 tablespoon chopped fresh cilantro
½ teaspoon caraway seeds
½ teaspoon ground cumin
1 garlic clove
¼ cup plain yogurt

4 cups cut raw veggies

In food processor or blender purée all except yogurt. Place purée in large bowl, and stir yogurt into it. Serve with the 4 cups raw veggies for dipping.


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