Grilled Zucchini Za'atar Hummus

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

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.