Food & Cooking Recipes Spicy Squash Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 Serve this dip warm or at room temperature with Spiced Flatbread. Ingredients 1 3-pound butternut squash or 15-ounce can pumpkin puree 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 teaspoon coriander seeds 2 tablespoons olive oil 1 15-ounce can chickpeas, rinsed and drained 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 tablespoons fresh lemon juice 1 teaspoon fresh thyme leaves, plus more sprigs to garnish Directions 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. Variations 3-pound butternut squash can be replaced with 15-ounce can pumpkin puree Rate it Print