Pumpkin and Yogurt Dip with Hazelnuts and Anchovy Oil

I know, it’s an unusual combination which should not go together but believe me, the flavors compliment each other so well, it is hard to stop eating it! Check out my Instagram for a quick video on the procedure.

INGREDIENTS

• 200g = 7oz Full fat or 2% Greek yogurt
• (½ can) = 213g = 7.5oz Pumpkin puree (or butternut squash)
• 1cup extra virgin olive oil
• 2 garlic cloves
• 3-4 preserved anchovies (canned or jarred but good quality!)
• ½ cup whole hazelnuts or pumpkin seeds

For the pumpkin you can either buy canned pumpkin puree or cook your pumpkin or butternut squash until soft in order to make a simple puree. Just make sure that either way, you season your puree with salt and pepper and some evoo.
To make the anchovy oil, add the evoo to a pot and start heating to medium heat. Smash the garlic cloves and add to the oil. Once the garlic begins to sizzle, be careful at controlling the heat so that you don’t burn neither the oil nor the garlic. If this happens, throw it away and start over. It is easier if you tilt the pot with the hot oil so that there’s more oil in less surface area and the garlic is completely submerged in it. Cook them until they are golden in color.
Add the anchovy fillets and cook until they practically dissolve in the oil. Turn off the heat and pour in a heatproof container. Don’t wash the pot! You’ll use again now.

Place the pumpkin pure in the same pot you made the anchovy oil and cook just for 2-3 minutes to increase the flavor of the pumpkin. Set aside to cool completely.
In the mean time, toast the hazelnuts (or pumpkin seeds) in a pan or in the oven. Let them cool completely in the vessel you used to toast them. This will ensure they don’t get soggy but stay super crunchy.
Once the hazelnuts have cooled completely, chop them into rough pieces. You don’t need to do anything if you used the pumpkin seeds.
Mix the yogurt in its container in order to soften it then spread it on your serving plate.
Spread the pumpkin puree on top of the yogurt, leaving a small edge for contrast of color and prettier presentation.
Sprinkle the toasted hazelnuts and then drizzle some anchovy oil all over the top.

Serve with crudité and toasted thin slices of bread or pita chips. I hope this becomes your new appetizer for the Holidays!

Pumpkin and Yogurt Dip with Hazelnuts and Anchovy Oil

INGREDIENTS

PROCEDURE

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