Appetizers/Snacks

October 20, 2022

Grilled Zucchini Za’atar Hummus

Grilled Zucchini Za’atar Hummus is one of my favorite ways to use garden-fresh summer zucchini. I can’t get enough of this grilled, flavorful dip!

By now, if you have a garden or know someone who does, you’re probably up to your elbows in fresh zucchini. My own garden is pretty slow on the zucchini front this year, but I definitely used a few to make this dip - several times! I love the smokey flavor that the grilled zucchini gives this dip. It’s brightened up by lemon juice and za’atar, which also has a subtle citrus flavor from the sumac. Za’atar is a Middle Eastern spice blend made from dried sumac, toasted sesame seeds, thyme and salt. The toasted sesame seed flavor is bumped up in this dip with tahini, a sesame seed paste, traditionally found in hummus. 

And I can’t share this recipe without also giving credit to my dad, who in his retirement has taken up bread making. Country loaves, baguettes, focaccia, cinnamon rolls - if it’s bread, he’s trying it. Flatbreads are also a regular in the weekly rotation! These fresh, soft flatbreads cut into wedges made the most perfect vehicle for this Grilled Zucchini Za’atar Hummus. I highly recommend serving this hummus right away, when it’s still slightly warm from the grilled zucchini, with lots of pita wedges.

This dip definitely develops as it sits, too, so leftovers are even better. Store them in the fridge, and I promise they won’t last long!

Ingredients assembled from Grilled Zucchini Za'atar Hummus
Assemble your ingredients.

Grilling the zucchini and lemon halves until they have good grill marks
Cut the zucchini in half, as well as a lemon. Brush with olive oil and sprinkle with salt and pepper. Grill until they develop some good grill marks.

Blending the ingredients in a food processor until smooth
Add the grilled zucchini and the juice of the lemon to the remaining ingredients in a food processor. Blend until smooth, stopping once or twice to scrape down the sides.

Grilled Zucchini Za'atar Hummus in a bowl surrounded by fresh pita wedges
Serve Grilled Zucchini Za'atar Hummus warm with lots of fresh pita wedges for dipping.

Grilled Zucchini Za'atar Hummus in a bowl surrounded by fresh pita wedges
Grilled Zucchini Za'atar Hummus is so delicious! You won't be able to stay out of it.

Grilled Zucchini Za'atar Hummus in a bowl surrounded by fresh pita wedges
Get some end-of-summer zucchini and make this dip right away!

Grilled Zucchini Za’atar Hummus

Grilled Zucchini Za’atar Hummus is one of my favorite ways to use garden-fresh summer zucchini. I can’t get enough of this grilled, flavorful dip!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

10

min

total:

20

min

Ingredients

Ingredients:

2 medium zucchini

1 large lemon

1 Tbsp. extra-virgin olive oil

1/4 tsp. each kosher salt and ground black pepper


14.5-oz. can chickpeas, drained and rinsed

3 large cloves garlic

2 Tbsp. tahini

2 Tbsp. extra-virgin olive oil

1 Tbsp. za’atar

1 tsp. kosher salt

1/2 tsp. ground black pepper

Instructions

  1. Trim both ends off each of the zucchini. Slice each zucchini in half, top to bottom, creating four long halves. Cut the lemon in half. Brush the zucchini and lemon halves with the olive oil, and sprinkle with salt and pepper. 
  2. Grill the zucchini and lemons, cut-side down, over medium-high heat for about 5 minutes - until some good grill marks develop, and the zucchini is tender. Remove the lemons, and set aside. Flip the zucchini, and grill an additional 5 minutes on the other side. Remove the zucchini from the grill, and set aside with the lemons to cool slightly. 
  3. In the bowl of a food processor, add the remaining ingredients. Squeeze the juice of both halves of the grilled lemon into the bowl. Add all four zucchini halves. Blend the ingredients until smooth, stopping once or twice to scrape down the sides. 
  4. Transfer the hummus to a serving bowl, and serve immediately, warm, with pita bread or chips for dipping. Store leftover hummus in an airtight container in the fridge for up to five days. 
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