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Roasted Zucchini-Chickpea Dip with Za'atar

kept byElyn7071
recipe bySerious Eats

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



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