Libyan Pumpkin Dip Recipe

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Libyan Pumpkin Dip
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Ingredients
6
Count
Nutrition
122
Calories
Total time
40
Minutes
Comments Print recipe

Ingredients:

  • 2 cups water
  • 1/2 tbsp salt
  • 7 garlic cloves
  • 1/4 cup olive oil

Directions:

  1. Peel and chop butternut squash. Place in a sauce pan with water oil and salt. Bring to the boil.
  2. Simmer covered until butternut squash is cooked, then uncover and simmer until all the water has evaporated.
  3. Grate or crush garlic and add to the pan along with the paprika. Stir in and cook for a further five minutes.
  4. Leave to cool and refrigerate, serve chilled with bread or rolls. Or alternatively serve hot over rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.62 Kcal (509 kJ)
Calories from fat 102.68 Kcal
% Daily Value*
Total Fat 11.41g 18%
Sodium 702.3mg 29%
Potassium 146.55mg 3%
Total Carbs 5.48g 2%
Sugars 0.74g 3%
Dietary Fiber 1.12g 4%
Protein 0.72g 1%
Vitamin C 7.2mg 12%
Vitamin A 0.3mg 10%
Iron 0.6mg 4%
Calcium 34.1mg 3%
Amount Per 100 g
Calories 86.04 Kcal (360 kJ)
Calories from fat 72.64 Kcal
% Daily Value*
Total Fat 8.07g 18%
Sodium 496.85mg 29%
Potassium 103.68mg 3%
Total Carbs 3.88g 2%
Sugars 0.52g 3%
Dietary Fiber 0.79g 4%
Protein 0.51g 1%
Vitamin C 5.1mg 12%
Vitamin A 0.2mg 10%
Iron 0.5mg 4%
Calcium 24.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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