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Author Notes: It’s such a cool name – summer squash baba ganoush. But, what is it really? It’s a dip made with eggplant that has an exotic name. Exotic because it’s rooted in Mediterranean and Middle Eastern cuisine and each region has its own version of roasted eggplant with various spices. By swapping eggplant with summer squash, the dip becomes lighter and milder opening the door to different flavor options all while preserving the essence of this ancient dish. —secretsofahomecook
- 1 pound (1-2) yellow squash or green zucchini
- 1 tablespoon olive oil + more for drizzling
- Salt to taste
- 1 Garlic clove, chopped
- Zest and juice of 1 lemon
- 1 teaspoon smoked paprika
- 1/2 cup Tahini
- Handful toasted, chopped walnuts, for garnish
- Olive oil and flaky salt for garnish
- Preheat oven to 400 degrees. Cut squash in half and place cut side up on a rimmed baking sheet. Brush with 1 tablespoon of olive oil and a sprinkling of salt. Bake until tender and golden, 15 minutes. Cool slightly then, roughly chop.
- In a food processor, add zucchini, garlic, lemon zest and juice, smoked paprika and tahini. Pulse until almost smooth. Season with salt
- Place in a serving dish and top with chopped walnuts, a drizzle of olive oil and a sprinkle of salt.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe