Summer Squash Baba Ganoush

Replace eggplant with yellow squash or zucchini and this Mediterranean dip becomes a lighter version of itself. Pair it with homemade pita chips and win over a crowd. Photo source: Bon Appetit.

Adapted from Bon Appétit and Food52

|Yield: 4 servings | Time: 20 minutes |

Ingredients

1 pound (1-2) yellow squash or zucchini

Olive oil

Kosher salt and freshly ground black pepper

1 garlic clove, chopped

Juice of 1 lemon

3 tablespoons tahini

Preparation

Preheat oven to 400 degrees. Chop squash or zucchini in half and place pieces on a baking sheet with the cut side facing upwards. Brush with olive oil and sprinkle with a little salt. Bake for about 15 minutes (or until golden brown). Let cool and then chop.

Add squash/zucchini, garlic, lemon juice, and tahini to food processor. Pulse until almost smooth and then add salt and ground pepper to taste.

Serve with pita chips and vegetables for dipping.