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Serve this dip warm or at room temperature with Spiced Flatbread.

Martha Stewart Living, September 1995, Martha Stewart Living, September 1995


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Ingredient Checklist


Instructions Checklist
  • If using canned pumpkin, begin recipe with step 2. If using squash, heat oven to 375 degrees. Cut squash in half and remove seeds. Place halves cut side down on a parchment-lined baking sheet and roast until very soft, about 1 hour. Let cool slightly and scrape the flesh into a bowl. Set aside.

  • Meanwhile, place a small skillet over medium-high heat. Add cumin, mustard, and coriander seeds and toast, shaking pan, until seeds become fragrant, about 1 minute. Remove from heat and let cool. Grind finely in a spice grinder.

  • Combine squash or pumpkin, the mixed ground spices, olive oil, chickpeas, salt, pepper, lemon juice, and thyme leaves in a food processor. Process until smooth, about 30 seconds. Transfer to a serving dish and garnish with thyme sprigs, if desired. Serve immediately or keep refrigerated, covered, for up to 4 days.


3-pound butternut squash can be replaced with 15-ounce can pumpkin puree