Summer Squash Baba Ganoush

 
 When eggplant is replaced with yellow squash or zucchini, this fan favorite Mediterranean dip becomes lighter and perfect for a summer meal. Pair it with homemade pita chips and win over anyone you serve it to. Photo from  Bon Appétit .

When eggplant is replaced with yellow squash or zucchini, this fan favorite Mediterranean dip becomes lighter and perfect for a summer meal. Pair it with homemade pita chips and win over anyone you serve it to. Photo from Bon Appétit.

 

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. 

 
 

 

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