Preheat your oven to 400°F (200°C).

Slice zucchini into even rounds or half-moons. Place zucchini and garlic on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.

Roast in the oven for about 20–25 minutes until golden brown and tender.

Let the roasted zucchini and garlic cool for a few minutes.

Transfer roasted zucchini and garlic to a food processor, scraping residual olive oil from the baking sheet.

Add tahini, fresh lemon juice, additional olive oil, dill, cumin, yogurt (if using), and salt and pepper to the food processor.

Blend until smooth, about 1-2 minutes. Adjust seasoning to taste.

Transfer the dip to a serving bowl and garnish with toasted pine nuts, extra dill, and feta cheese, if using.

Serve chilled or at room temperature with pita, veggie sticks, or crackers.