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Start by trimming the edges of the zucchinis and slice in half. Season with salt and olive oil then bake in the oven on 350°F/175°C for 30-40 minutes. (Insert a fork in the zucchini to check the doneness; I prefer a bit of texture so I don't let them dissolve completely.)
Grind the garlic and chili into a paste with a mortar and pestle.
Mix the yoghurt, tahini, lemon, garlic chili paste, salt, and olive oil until a creamy paste is formed. Taste for seasoning. (Make sure to not over salt it, as zucchinis are sweet and don't require much salt.)
Once the zucchinis are done to your liking, mash them or chop them with a knife into a course paste. Add them to the sauce and mix. Taste and adjust the seasoning one final time.
Finish it with a drizzle of olive oil and a sprinkle of sumac and enjoy.
Tags: app, dinner, dip, egg-free, eggless, gluten-free, Mediterranean, Middle Eastern, nut-free, Palestinian, veg, vegetarian, zucchini