Roasted Zucchini-Chickpea Dip With Za'atar Recipe

Ingredients (10)

• 3 to 4 medium summer squash, cut into rough dice (about 1 quart)
• 1 medium red onion, peeled and chopped (about 1 cup)
• 3/4 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 (15 ounce) can chickpeas, rinsed and drained (or use 1/2 cup dried chickpeas, soaked overnight in 3 cups water and simmered until tender)
• 3 medium cloves garlic, smashed, peels removed
• 2 tablespoons tahini paste
• 3 tablespoons lemon juice from 2 lemons
• About 3 tablespoons water
• 1 teaspoon za'atar