Best 3 Summer Squash Tahini And Yogurt Dip Recipes
Summer squash yogurt tahini dip is a delightful Mediterranean dish that offers a refreshing and flavorful way to enjoy seasonal vegetables. With its creamy texture, tangy yogurt, and nutty tahini, this dip is perfect for serving as an appetizer, spread, or sauce. It's a versatile recipe that can be easily customized to suit your taste preferences, making it a favorite among food enthusiasts. The dip's vibrant green color, thanks to the fresh summer squash, adds a pop of color to any table, making it a visually appealing dish as well.
Check out the recipes below so you can choose the best recipe for yourself!
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
GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING
Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.
Provided by David Tanis
Categories vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
- Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
- Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
- Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
- Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
- Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.
SUMMER SQUASH, YOGURT & TAHINI DIP
Categories Condiment/Spread Appetizer Sauté Picnic Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Squash Healthy
Yield 8 People
Number Of Ingredients 9
Steps:
- Instructions: 1. In a small skillet over medium heat, heat oil. Add in the summer squash and cook, stirring often, until all of the liquid has evaporated and the squash is soft, about 10 minutes. Season with some salt and pepper to taste. Let cool for a few minutes. 2. Add the garlic clove and a pinch or two of salt to a mortar and pestle. Mash into a paste. Add the squash and continue mashing until it's a rough puree. Add tahini, lemon juice and 1 tablespoon cold water in a medium bowl. Stir until the mixture is smooth. Stir in yogurt and continue stirring. Add the squash-garlic mixture, and stir again so it's well combined. Season with salt and pepper to taste. Transfer dip to a serving bowl and leave out, at room temperature, for at least an hour. Sprinkle on some ground cumin to garnish. Read more: http://www.care2.com/greenliving/summer-squash-yogurt-tahini-dip-recipe.html#ixzz2WlrGjFLa
Tips:
- Choose fresh, firm summer squash: Look for squash that is free of blemishes and has a deep green color. Avoid squash that is soft or has brown spots.
- Cut the squash into evenly sized pieces: This will help them cook evenly. If the pieces are too large, they will take longer to cook and may not be as tender.
- Roast the squash until it is tender and slightly caramelized: This will bring out the natural sweetness of the squash and give the dip a smoky flavor.
- Use a food processor or blender to make the dip: This will help to create a smooth and creamy texture. If you don't have a food processor or blender, you can mash the squash with a fork until it is smooth.
- Season the dip to taste: Add salt, pepper, and garlic powder until the dip is flavorful. You can also add other spices, such as cumin or coriander, to taste.
- Serve the dip with pita bread, crackers, or vegetables: This dip is a great appetizer or snack. It is also a delicious addition to a summer picnic or barbecue.
Conclusion:
Summer squash tahini and yogurt dip is a delicious and easy-to-make dip that is perfect for summer entertaining. It is a healthy and refreshing dip that is made with fresh, seasonal ingredients. This dip is sure to be a hit at your next party or gathering.
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