I was looking for something to do with my summer squash, which are in abundance right now, so I decided to try blending them into a dip, similar to babaganoush, which is traditionally made with eggplant. I made this alongside my last recipe, muhammara, another Middle Eastern dip, and served with some warm pita bread, crackers, and fresh crunchy vegetables. It was the perfect afternoon snack for my friend Amber and I, and she is also the one who took these amazing photos (while multitasking and on the phone, I might add!)
This dip is actually incredibly simple. Roast the squash, then add to a food processor along with some tahini, olive oil, garlic, lemon juice, and spices. Sprinkle some chopped parsley on top and you have a beautiful, delicious, impressive dip. Perfect for gatherings and appetizers!
It also doubles as a spread for sandwich or toast, or even a sauce for pasta. It has a subtle, sweet, and creamy flavor. A must try!
Summer Squash Baba Ganoush
2 medium size summer squash (zucchini would work too)
2 TBSP tahini
1 tsp extra virgin olive oil
2 clove garlic, chopped
Juice from 1/2 lemon
1/2 tsp smoked paprika
Sea salt, to taste
Garnish: chopped parsley, olive oil
Slice the squash in half lengthwise and roast cut side up at 450 F for about 15 minutes.
Place the roasted squash in a food processor along with the remaining ingredients. Pulse until almost smooth - it will happen quickly.
Pour into a bowl and top with chopped parsley and a drizzle of olive oil. Serve with warm pita, crackers, and veggies.