Summer Squash, Tahini and Yogurt Dip
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon extra virgin olive oil
- 4ounces summer squash, chopped 1 cup
- Salt
- freshly ground pepper to taste
- ½teaspoon cumin seeds, lightly toasted and ground
- 1tablespoon tahini, stirred until homogenous
- 1garlic clove
- 2teaspoons fresh lemon juice
- ½cup thick Greek-style or drained yogurt
- Ground cumin for garnish
Nutritional analysis per serving (6 servings)
61 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and pepper.
- Step 2
Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for 1 hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin.
- Advance preparation: This will keep for a day or two in the refrigerator but will become more pungent.
Private Notes
Comments
I wanted something different to do with summer squash and this was delicious. I went heavy on the squash and the garlic, and I left out the cumin seeds since I did not have those on hand. I pureed the cooked squash and the garlic in a small blender in a couple of batches, and needed to add a little water to one batch. I did not use the mortar and pestle. Mine was very smooth, like a hummus. Highly recommend!
Great use of summer squash!
Passed garlic through a garlic press and cooked summer squash (zucchini) through a ricer, both into the first medium bowl. Then continued as directed. Easy and delicious.
I grated the squash (and the garlic) before cooking, then just mixed it in the other ingredients. Easy, interesting and good!
Advertisement