Summer Squash Tahini and Yogurt Dip
The ingredients here are very baba ganoushish, but with squash rather than eggplant. You can put the whole lot in the blender to make a creamy dip, or leave your squash chopped a bit coarser for a little more texture. Eastwind Tahini is available at Fair Shares, you know!
Preparation
Makes 1 cup
Ingredients
1 T. olive oil
1 cup pulp of summer squash, peeled and chopped
1 1/2 T. tahini
1 small clove garlic (or scapes), minced
1/2 tsp salt
1 tsp lemon juice
1/2 cup plain Greek yogurt, or 2/3 of regular yogurt, drained to 1/2 cup
Ground cumin to taste
Black pepper to taste
Salt to taste
In a small skillet, heat the olive oil and fry the squash over medium-low heat until all moisture evaporates and there is only oil and vegetable left, at least 10 minutes. Scoop out squash with slotted spoon and let cool to room temperature.
Place tahini, garlic, and lemon juice in a mixing bowl and blend well. Gradually fold in the yogurt and then squash. Adjust seasonings and put in serving dish, leave to mellow at least 1 hour. Serve at room temperature with a sprinkling of ground cumin. Serve with pita, raw vegetables, or as dressing for a cold pasta salad.
