Summer Squash Tahini And Yogurt Dip Recipes
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.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 1h15m
Yield 1 scant cup, serving 4 to 6 as a spread or dip
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 1 gram
HUMMUS WITH SPICED SUMMER SQUASH AND LAMB
If making this hummus for a finicky crowd, serve all the toppings in separate bowls and let people help themselves.
Provided by Deb Perelman
Categories Bon Appétit Dinner Appetizer Dip Condiment/Spread Hummus Chickpea Garlic Quick & Easy Quick and Healthy Ground Lamb
Yield 4 servings
Number Of Ingredients 17
Steps:
- Hummus:
- Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.
- Lamb and assembly:
- Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.
- Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.
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