Summer Squash, Tahini and Yogurt Dip

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.

Ingredients

1 tablespoon extra virgin olive oil
4 ounces summer squash, chopped 1 cup
Salt
freshly ground pepper to taste
½ teaspoon cumin seeds, lightly toasted and ground
1 tablespoon tahini, stirred until homogenous
1 garlic clove
2 teaspoons fresh lemon juice
½ cup thick Greek-style or drained yogurt
Ground cumin for garnish

Nutritional Information
- Nutritional analysis per serving (4 servings)
  90 calories; 7 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 4 milligrams cholesterol; 22 milligrams sodium

1 scant cup, serving 4 to 6 as a spread or dip

Preparation

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.
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.

1 hour 15 minutes

Ingredients

Nutritional analysis per serving (4 servings)

Preparation