cooking.nytimes.com

Summer Squash, Tahini and Yogurt Dip

5.0(55)

Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish in Paula Wolfert’s book “The Cooking of the Eastern Mediterranean.” A simple combination of cooked squash, drained yogurt, garlic and tahini, it’s another example of how you can make yogurt dips with just about any vegetable.

by Martha Rose Shulman

Open original recipe

MediterraneanEasy, Appetizer

Servings

(4–6)

Total time

1h 15m

Calories / serving

61 kcal

Ingredients (10)

serves

1 tablespoon extra virgin olive oilextra-virgin-olive-oil
4 ounces summer squash, chopped 1 cupsummer-squash
Saltsalt
freshly ground pepper to tastepepper
1/2 teaspoon cumin seeds, lightly toasted and groundcumin
1 tablespoon tahini, stirred until homogenoustahini
1 garlic clovegarlic
2 teaspoons fresh lemon juicelemon-juice
1/2 cup thick Greek-style or drained yogurtyogurt
Ground cumin for garnishcumin

Instructions (2 steps)

01Heat 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.
02Place 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.