Roasted Zucchini-Chickpea Dip with Za'atar

Ingredients

• 3 to 4 medium summer squash, cut into rough dice
• 1 medium red onion, peeled and chopped
• 3/4 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 can chickpeas, rinsed and drained
• 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

Directions

1. Set a rack in the middle of the oven and heat it to 400 degrees F. In a bowl, coat the squash and onion with 3 tablespoons olive oil, then season well with salt and pepper. Spread everything on a rimmed baking sheet and roast until the vegetables are browned and soft, about 20 minutes, stirring once or twice along the way.
2. Transfer the roasted vegetables to a food processor with the chickpeas, garlic and tahini. Add salt and pepper to taste, then pulse until everything is finely chopped. While the processor runs, pour in the olive oil, lemon juice and water, and process until the dip is smooth. If it feels too thick, blend in a little more water. Taste and adjust with more oil, lemon or seasoning as needed.
3. Spoon the dip into a serving bowl, finish it with 1 additional tablespoon olive oil and scatter the za’atar over the top. Serve with toasted flatbread, pita or crudités.