Roasted Zucchini Dip with Feta and Parsley

Name: 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; food processor or blender

pathwaystofamilywellness.org

We have zucchini growing out of our ears this season, literally. OK, no not literally, but there are so many our fruit basket is overflowing with them… So, when

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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
food processor or blender