Roasted Zucchini Chickpea Dip With Zaatar Recipe
Ingredients
- 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
Instructions
Roasted Zucchini-Chickpea Dip With Za'atar Recipe serves 8 original recipe by Serious Eats.
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