Roasted Zucchini-Chickpea Dip With Za'atar Recipe
This recipe creates a vibrant and savory Roasted Zucchini-Chickpea Dip infused with aromatic za'atar. Fresh summer squash and red onion are roasted until tender and sweet, then blended with chickpeas, tahini, lemon, and garlic for a creamy, flavorful spread. Perfect as an appetizer with pita, crackers, or fresh vegetables.
Equipment
- 1 Baking Sheet
- 1 Food Processor or Blender
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 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
- Preheat your oven to 400°F (200°C).
- Dice the summer squash and chop the red onion; place them in a large mixing bowl.
- Toss the zucchini and onion with 1/4 cup of the olive oil, kosher salt, and freshly ground black pepper.
- Spread the seasoned vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- In a food processor, combine the roasted vegetables, rinsed and drained chickpeas, smashed garlic, tahini, lemon juice, and the remaining 1/2 cup of olive oil.
- Process the mixture until it is smooth, gradually adding the 3 tablespoons of water until the desired creamy consistency is achieved.
- Add the za'atar to the food processor and pulse briefly to incorporate.
- Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Transfer the finished dip to a serving bowl.
- Serve warm or at room temperature, optionally garnished with an extra drizzle of olive oil and a sprinkle of za'atar.
Notes
Ensure the zucchini and onion are spread in a single layer on the baking sheet for optimal caramelization; overcrowding will steam them. While canned chickpeas are convenient, cooking dried chickpeas from scratch yields a superior, creamier texture for the dip. When blending, start with less water and gradually add until your desired smooth but thick consistency is reached to avoid making the dip too thin. The za'atar is crucial for this dip's unique tangy, herbal, and nutty profile; do not omit. Always taste and adjust lemon juice and salt before serving. A final drizzle of high-quality extra-virgin olive oil enhances the richness.