Chickpeas come together with sweet roasted zucchini to create a light, silky dip that's far more exciting than your average store-bought hummus. [Photograph: Lauren Rothman]

A few weeks ago, I reported that I was drowning in lettuce from my CSA share. And here I am, a little later in the summer produce season, up to my ears in a different vegetable: summer squash. A gift—and simultaneously a curse—to every farmer, zucchini sure knows how to proliferate. For the home cook, that means constantly figuring out innovative ways to keep squash new and exciting.

I almost always roast or grill zucchini; the high heat brings out the vegetable's sweetness and helps mitigate any wateriness. Last week, I chopped up a whole mess of squash and red onion, popped them in the oven, and thought about what to do when them when they emerged.

I decided to blend them up into an improvised hummus, pulsing them in the food processor with chickpeas, tahini, garlic, and lemon juice. The resulting purée was silkier and lighter than most veggie dips, owing to the high moisture content of the squash. I like to finish the dip with a drizzle of fruity olive oil and a healthy sprinkling of earthy, woodsy za'atar, that Middle Eastern spice blend of dried herbs, sesame seeds and sumac. This dip is far more exciting than your average store-bought hummus—and is a cinch to make.

About the author: Lauren Rothman is a former Serious Eats intern, a graduate student of journalism, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.

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