Roasted Zucchini Dip with Feta and Parsley

Ingredients

• 3 medium sized zucchinis, ends removed and halved
• 2 hot peppers, halved (remove seeds for a milder spice)
• 6 cloves of garlic, skins intact
• 1 red onion, peeled and roughly chopped
• juice of 2 lemons
• 1 cup of parsley, plus more for garnish
• 1 can of garbanzo beans, or about 15oz freshly cooked (see this recipe for how to cook garbanzo beans from raw)
• 1/2 lb sheep’s feta, plus more for topping
• 1 tsp garlic powder
• olive oil for cooking and mixing
• plenty of salt and freshly ground black pepper