Summer Squash Baba Ghanoush
Summer Squash Baba Ghanoush is a light, creamy take on the traditional Middle Eastern dip that is a delicious celebration of summer's bounty. Instead of the usual roasted eggplant, this version uses yellow squash or zucchini—vegetables that are plentiful during the warmer months and often overlooked when it comes to dips. Roasting or grilling the squash brings out its natural sweetness and gives the final dish a subtle smokiness, while garlic, tahini, lemon juice, and olive oil add that unmistakable baba ghanoush depth and richness.
Blended until silky smooth, the dip is mellow and nutty, with just the right amount of tang and spice. A pinch of smoked paprika or a swirl of chili oil adds intrigue, and fresh herbs like mint, cilantro, or parsley bring it all together. The flavor is complex, but the preparation is simple—making it an easy go-to for warm-weather entertaining or everyday snacking.
As a bonus, summer squash is naturally low in calories and rich in water and fiber, making this dip feel both indulgent and nourishing. It’s a tasty way to sneak more vegetables onto the plate—whether scooped up with warm pita, layered into wraps, or spooned alongside grilled meats and grain bowls.
This is one of those versatile recipes that can play many roles: a conversation-starting appetizer, a fresh take on lunch, or even part of a build-your-own mezze platter. However you serve it, this summer squash baba ghanoush is bound to become a seasonal favorite.
Summer Squash Baba Ghanoush
Ingredients
- 4 medium summer squash (about 2 lbs), halved lengthwise
- Olive oil (for roasting and blooming spices)
- 2 garlic cloves, smashed or roasted
- 1–2 tbsp tahini
- Juice of 1 lemon (2 tbsp)
- 1–1½ tsp dry harissa spice blend (adjust to taste)
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- Sea salt, to taste
- Optional: chili flakes or chili crisp for garnish
Instructions
- Rub the cut side of the squash lightly with olive oil Roast cut side down at 425°F (220°C) for 30–40 minutes until soft and browned, or grill for a smokier flavor.
- Spoon the cooked squash into a colander and let drain for 15–30 minutes. Press to release extra moisture.
- Heat 1 tablespoon olive oil in a small pan over low heat.
- Add harissa spice blend, cumin, and paprika. Stir and let it sizzle gently for 30–60 seconds, until fragrant to bloom the spices.
- Remove from heat and let cool slightly before blending into the dip.
- In a food processor or with an immersion blender, combine drained squash, roasted or raw garlic, lemon juice, tahini, bloomed spice oil mixture, salt.
- Blend until smooth. Adjust salt, lemon, or spice as needed.
- To serve swirl into a shallow bowl, drizzle with olive oil or chili crisp, and sprinkle with fresh herbs or more dry harissa on top.
Notes
- No tahini? Use Greek yogurt, sunflower seed butter, or even a spoonful of hummus to add creaminess if needed.
- Use 1 tablespoon harissa paste instead of the dry spices and there is no need to heat in a small pan to bloom the flavors.