Summer Squash, Tahini and Yogurt Dip – a delicious recipe with extra virgin olive oil, summer, Salt, freshly ground pepper, cumin seeds, tahini. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat the olive oil over medium heat in a small skillet and add the summer squash.
2
Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan.
3
Season to taste with salt and pepper.
4
Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a puree.
5
Add the cooked squash and mash to a rough puree.
6
In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth.
7
Add the yogurt and mix together.
8
Stir in the squash and garlic and combine well.
9
Season to taste with salt and pepper.
10
Transfer to a serving dish and allow to sit for 1 hour or more before serving.
11
Serve at room temperature, garnished with a sprinkling of ground cumin.
91
kcal
Calories
5
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 4 ounces summer squash, chopped 1 cup, Salt, freshly ground pepper to taste, and more.
Yes, Summer Squash, Tahini and Yogurt Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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