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!
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!
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
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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