Roasted Zucchini-Chickpea Dip With Za'atar Recipe

Serves: 6 Save

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

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Directions

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