Best 2 Summer Squash Tahini And Yogurt Dip Recipes

**Introducing a Delightful Journey into the World of Summer Squash, Tahini, and Yogurt Dip: A Culinary Symphony of Flavors**

Embark on a culinary adventure with our tantalizing summer squash, tahini, and yogurt dip, a symphony of flavors that will elevate your taste buds to new heights. This irresistible dip, bursting with the vibrant essence of summer, is a delightful fusion of garden-fresh summer squash, creamy tahini, and tangy yogurt, harmonized with an array of aromatic spices and herbs. Immerse yourself in a symphony of textures, from the velvety smoothness of the dip to the crisp crunch of fresh vegetables, as you explore the accompanying recipes that showcase this versatile creation. Discover the delectable Summer Squash and Tahini Dip with Roasted Vegetables, a symphony of colors and flavors, or embark on a culinary journey to the Mediterranean with our vibrant Summer Squash and Tahini Dip with Pita and Falafel. For a delightful twist, try the refreshing Summer Squash and Tahini Dip with Grilled Shrimp, a perfect balance of tangy and savory. Let your taste buds dance to the rhythm of this culinary symphony, as you explore the diverse recipes featured in this article and discover the endless possibilities of this versatile dip.

Here are our top 2 tried and tested recipes!

CHARD STALK, CHICKPEA, TAHINI AND YOGURT DIP

Chard Stalk, Chickpea, Tahini and Yogurt Dip image

When you've bought a bunch of Swiss chard and used the leaves for another dish, like an oven-baked frittata with yogurt, Swiss chard and green garlic, save the stems. Then you can make this dip, which is a cross between hummus and classic Middle Eastern dip called silqbiltahina, made with chard stalks and tahini. I've added lots of yogurt to the mix. I love to use some red chard stalks because they give the dip a beautiful pale pink hue. This will keep for 3 or 4 days in the refrigerator. It will become more pungent as it sits.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 35m

Yield Makes about 3 cups, serving 10 to 12

Number Of Ingredients 9

Ingredients

1/2 pound Swiss chard stalks, sliced (about 2 1/2 cups)
Salt to taste
2 to 4 garlic cloves (to taste), peeled, green shoots removed
1 can chickpeas (or 1 1/2 cups cooked chickpeas), drained and rinsed
1/3 cup sesame tahini, stirred if the oil has separated
1/2 cup plain Greek yogurt or drained plain yogurt (low-fat or whole)
1/4 cup freshly squeezed lemon juice, to taste
1/2 teaspoon lightly toasted cumin seeds, ground
2 tablespoons extra-virgin olive oil

Steps:

Steam chard stalks over 1 inch water until tender when pierced with a fork, 15 to 20 minutes. Drain well in a strainer for 10 minutes. Place in a food processor fitted with the steel blade, along with chickpeas. Purée, stopping the machine from time to time to scrape down the sides.
In a mortar, mash garlic with 1/2 teaspoon salt until you have a smooth paste. Add to chard stalks and chickpeas. Process until smooth. Add tahini, yogurt and cumin and process until smooth. With machine running, add lemon juice, olive oil and salt to taste. Stop machine, taste and adjust seasonings.
Transfer dip to a wide bowl. It will probably be runny but will thicken. Serve with pita and/or crudités.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 1 gram

YOGURT-TAHINI DIP

Yogurt-Tahini Dip image

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

3/4 cup plain 2 percent Greek yogurt
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 chopped scallion, plus more for garnish
1/2 teaspoon coarse salt

Steps:

Stir together yogurt, tahini, lemon juice, 1 chopped scallion, and salt in a small bowl. Dip can be stored in refrigerator, in an airtight container, up to 3 days. Garnish with more chopped scallions before serving.

Nutrition Facts : Calories 48 g, Cholesterol 1 g, Fat 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 78 g

Tips for Making the Best Summer Squash Tahini and Yogurt Dip:

- Use a variety of summer squash for a more flavorful dip. - Roast the squash before blending to develop its natural sweetness. - Use a high-quality tahini for the best flavor and texture. - Adjust the amount of garlic and cumin to your taste. - Serve the dip with a variety of accompaniments, such as pita chips, vegetables, or crackers. - Make a larger batch of the dip and store it in the refrigerator for later use.

Conclusion:

Summer squash tahini and yogurt dip is a delicious and refreshing dip that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With its vibrant color and creamy texture, this dip is sure to be a hit at your next party or potluck. So, fire up your grill or oven and roast some summer squash today to make this delicious and healthy dip!

Tips for Making the Best Summer Squash Tahini and Yogurt Dip:

Use a variety of summer squash for a more flavorful dip.
Roast the squash before blending to develop its natural sweetness.
Use a high-quality tahini for the best flavor and texture.
Adjust the amount of garlic and cumin to your taste.
Serve the dip with a variety of accompaniments, such as pita chips, vegetables, or crackers.
Make a larger batch of the dip and store it in the refrigerator for later use.