SUMMER SQUASH, YOGURT & TAHINI DIP
Categories Condiment/Spread Appetizer Sauté Picnic Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Squash Healthy
Yield 8 People
Number Of Ingredients 9
Steps:
- Instructions: 1. In a small skillet over medium heat, heat oil. Add in the summer squash and cook, stirring often, until all of the liquid has evaporated and the squash is soft, about 10 minutes. Season with some salt and pepper to taste. Let cool for a few minutes. 2. Add the garlic clove and a pinch or two of salt to a mortar and pestle. Mash into a paste. Add the squash and continue mashing until it's a rough puree. Add tahini, lemon juice and 1 tablespoon cold water in a medium bowl. Stir until the mixture is smooth. Stir in yogurt and continue stirring. Add the squash-garlic mixture, and stir again so it's well combined. Season with salt and pepper to taste. Transfer dip to a serving bowl and leave out, at room temperature, for at least an hour. Sprinkle on some ground cumin to garnish. Read more: http://www.care2.com/greenliving/summer-squash-yogurt-tahini-dip-recipe.html#ixzz2WlrGjFLa
CUMIN & TAHINI YOGURT DIP
Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.
Provided by English_Rose
Categories Lemon
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pound the garlic and 1 tsp sea salt in a pestle and mortar until smooth; transfer to a bowl and mix with the yoghurt, tahini, lemon juice and cumin. Add 30ml of water and stir till smooth then chill until required.
- Drizzle with olive oil and sprinkle with a little more cumin. Serve with pita bread.
SUMMER VEGETABLES IN SPICED YOGURT SAUCE
The farmers' market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour.
Provided by David Tanis
Categories one pot, sauces and gravies, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
- Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
- Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
- Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
- Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.
YOGURT-TAHINI DIP
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
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
SUDANESE YOGURT AND TAHINI DIP
Make and share this Sudanese Yogurt and Tahini Dip recipe from Food.com.
Provided by PalatablePastime
Categories Fruit
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together garlic, salt, black pepper, and tahini until smooth.
- Add yogurt and lemon juice, a little at a time, mixing well after each addition, until it is like a thick cream.
- Sprinkle with parsley and serve with chopped vegetables, and warm pita bread, if desired.
Nutrition Facts : Calories 261.4, Fat 19.4, SaturatedFat 2.8, Cholesterol 0.8, Sodium 63, Carbohydrate 16.2, Fiber 3.9, Sugar 3.8, Protein 9.8
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