Summer squash, tahini, and yogurt dip from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 31) by Paula Wolfert

  • ground cumin
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  • lemons
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  • Serves : 1 cup

  • EYB Comments

    Yogurt drains for several hours - see "Draining yogurt" on P410. Can substitute summer squash for yellow squash. Allow to mellow for at least 1 hour before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Yogurt drains for several hours - see "Draining yogurt" on P410. Can substitute summer squash for yellow squash. Allow to mellow for at least 1 hour before serving.

  • TrishaCP on July 18, 2016

    I thought this was fine, but this won't be a repeater unless I have a glut of summer squash or need to do a low carb dish for someone. Just not enough flavor from the squash for this to be the dominant ingredient in my opinion. I do think paprika would help for serving.

  • Breadcrumbs on July 20, 2015

    p. 31 - When I spotted “first-of-the-season” summer squash at my local farmer’s market on Friday I thought of was LN’s review and her note that this was the recipe that everyone was asking for at the end of the evening. I quickly grabbed a couple. When it came time to prepare the dish today I also remembered LN’s comment that the dish was a little colourless so since the skins of my squash were so tender I threw caution to the wind (and acquiesce to my lazy side) and simply chopped the unpeeled squash and sautéd away with reckless abandon. Instead of adding the chopped garlic in a raw state, I tossed it in to the pan when the squash was almost done and sauté it as well. Taking a page from LN’s playbook, I placed my cooked (and cooled) squash in a bowl along with the other ingredients & gave it a good blitz with my Bamix. This is a great recipe and one that I’m confident I’ll be making for years to come. Photo here: http://chowhound.chow.com/topics/1017979?commentId=9648346#9648346

  • L.Nightshade on July 15, 2015

    I don’t ever have “cored pulp” from squash (that must be a leftover from really big squash), so I just used peeled and chopped yellow and green zucchini. I used a European yogurt, which was very runny, so I drained it to a thick half-volume as directed. I think if you use a thick Greek yogurt you could skip the draining. Per the recipe, the cooked squash is then stirred in. I wasn’t thrilled with the taste at this point, and didn’t think the lumps of squash really melded and improved it, so I threw everything into the food processor, for a creamy dip. This, plus the salt, pepper, and cumin, did the trick. Once plated it looked a little colorless, so I did a little dusting of more cumin and a tiny bit of mild paprika, plus a few chopped chives. I made this as part of a spread for a small party, and at the end of the evening it was the most-requested recipe. It’s a nice summery alternative to hummus, and it could well be a treat to serve anyone who is low-carbing.

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