Ingredients

• 2 medium yellow squash, cut into 1/2″ pieces (5 to 6 c.)
• 2 medium zucchini, cut into 1/2″ pieces (5 to 6 c.)
• 2 Tbsp. extra-virgin olive oil
• Kosher salt
• 3 small shallots, very thinly sliced
• 1 cup red wine vinegar
• 2 Tbsp. granulated sugar
• 1/2 tsp. za’atar
• 1/4 cup tahini
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. fresh lime juice
• 1 tsp. smoked paprika
• 1/2 tsp. granulated garlic
• 8 (6″) corn tortillas
• 1/2 cup homemade or store-bought hummus

Directions

• Step 1-Preheat oven to 450°. On a baking sheet, toss squash and zucchini with oil; season with salt. Roast squash, stirring halfway through, until softened and beginning to caramelize, 25 to 30 minutes.

• Step 2-Meanwhile, place shallots in a small heatproof bowl. In a small saucepan over medium heat, combine vinegar, sugar, and za’atar; season with salt. Cook, stirring occasionally, just until liquid is hot and you see steam coming off the top (it doesn’t have to come to a simmer). Pour over shallots. Let sit 10 to 15 minutes.

• Step 3-In a medium bowl, combine tahini, parsley, lime juice, paprika, and granulated garlic; season with salt. Whisk in 4 to 5 tablespoons cold water until a thin, smooth sauce forms.

• Step 4-During the last 5 minutes of roasting, place tortillas on a sheet tray or wrap in foil. Bake until warmed through and pliable.

• Step 5-Spoon 1 tablespoon hummus in the center of each tortilla. Top with squash and shallots. Drizzle sauce over.

(Credit to DELISH)