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Yellow Squash Baba Ganoush

This smooth and creamy dip has the flavors of roasted yellow squash and fresh garlic. If you love garlic hummus then you will love this yellow squash baba ganoush. And it’s so simple to make- it’s perfect for special occasions, but it’s also a wonderful way to use up a big harvest of yellow squash if you happen to garden.

The first step is to roast your yellow squash in the oven. These cut-up pieces of squash only need to soften up, so this process goes quickly. Toss the pieces with some olive oil, salt, and pepper. Easy and simple, but you do want the squash to cool off before combining it with the other ingredients.

Yellow Squash Baba Ganoush

The next step is throw everything in the food processor together and pulse until smooth. It’s really that simple to make.

Yellow Squash Baba Ganoush

The flavors of the olive oil, garlic, lemon, salt, paprika, and squash come together so perfectly for a slightly sweet dip or spread. Tahini is the secret ingredient that binds this recipe together, the same as in hummus and traditional eggplant baba ganoush.

As a final step add some flaky sea salt if you have it as well as some more olive oil on top. Then sprinkle with some pepitas (toasted pumpkin seeds) for even more flavor. You could also add nuts instead if you wanted, but it’s nice to have a little crunch in this smooth recipe.

Yellow Squash Baba Ganoush

Then serve this yellow squash baba ganoush with chips, crackers, or (my favorite) pita wedges for a simple and elegant appetizer or side dish. Or keep the pitas whole and use this dip as a spread. It’s delicious any way you eat it!

Yellow Squash Baba Ganoush

Serves 6-8

15m prep time

15m cook time

153 calories

5.0
Rated 5.0 out of 5
Rated by 1 reviewers

Allergens: Citrus

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Ingredients
  • 2 yellow squash, chopped
  • 1 tablespoon olive oil, plus extra for serving
  • salt and pepper to taste
  • 1 garlic clove, chopped
  • zest and juice of 1 lemon
  • 1 teaspoon smoked paprika
  • 1/2 cup tahini
  • 1/4 cup toasted pumpkin seeds
  • flaky salt for garnish
  • pita, bread, crackers, or chips to dip
Preparation
  1. Preheat oven to 400˚F. Place squash on baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat. Sprinkle with table salt and pepper. Bake for 15 minutes. Remove from oven and set aside to cool for at least 30 minutes.
  2. In food processor combine remaining olive oil with garlic, lemon zest and juice, paprika, and tahini. Add cooled squash to processor. Pulse until completely smooth. Taste and add more salt and pepper if needed.
  3. Scoop puree into serving bowl. Drizzle with olive oil and sprinkle with pumpkin seeds. Sprinkle flaky sea salt on top. Serve with chips, crackers, or bread to dip.

Recipe adapted from Food 52