Summer Squash, Tahini and Yogurt Dip

• 1 tablespoon extra virgin olive oil
• 4 ounces summer squash, chopped 1 cup
• Salt
• freshly ground pepper to taste
• 1/2 teaspoon cumin seeds, lightly toasted and ground
• 1 tablespoon tahini, stirred until homogenous
• 1 garlic clove
• 2 teaspoons fresh lemon juice
• 1/2 cup thick Greek-style or drained yogurt
• Ground cumin for garnish

1. Heat the olive oil over medium heat in a small skillet and add the summer squash.
2. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan.
3. Season to taste with salt and pepper.
4. Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a puree.
5. Add the cooked squash and mash to a rough puree.
6. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth.
7. Add the yogurt and mix together.
8. Stir in the squash and garlic and combine well.
9. Season to taste with salt and pepper.
10. Transfer to a serving dish and allow to sit for 1 hour or more before serving.
11. Serve at room temperature, garnished with a sprinkling of ground cumin.

extra virgin olive oil, summer, salt, freshly ground pepper, cumin seeds, tahini, garlic, lemon juice, yogurt, ground cumin

Taken from cooking.nytimes.com/recipes/1013856 (may not work)