Tonight I tried this little dip made with summer squash. It was really good. I thought I'd share since many people are experiencing an abundance of squash right about now. Paraphrased from Paula Wolfert's Cooking of the Eastern Mediterranean:
Summer Squash, Tahini, and Yogurt Dip
1 T olive oil
1 cup chopped summer squash, thickly peeled (you want it to be mostly the inside pulp)
11/2 T tahini (well-blended)
1 small clove garlic, peeled & crushed with 1/2 tsp salt
1 tsp lemon juice
2/3 c yogurt, drained to 1/3 c (I used greek yogurt, which is already drained)
S & P to taste
Ground cumin to taste
1. Cook oil & squash over med-low heat until all the water from the squash evaporates, about 10 min. Press out oil & cool to room temp.
2. Blend tahini, garlic & lemon. Add 1 T water, then stir in yogurt & squash. Season to taste with S & P and cumin. Let sit 1 hour before serving so flavors can blend.