To make the hummus, place chickpeas, tahini, olive oil, harissa, garlic and lemon juice in a food processor along with a couple pinches of salt. Process until mostly smooth. If the hummus gets too thick while processing, stream in water bit by bit until you reach a creamy texture. Season to taste with additional salt, harissa and lemon juice.
To make the zucchini, warm olive oil in a large skillet over medium-high heat. Add the zucchini in an even layer with each half moon flat side down, and season with a pinch of salt. Let cook, undisturbed, until the bottoms of the zucchini turn golden brown (about 3 minutes). Flip each half moon, sprinkle with salt and pepper, and cook until the other side turns golden brown (about 2 minutes more). Transfer to a paper towel-lined plate, squeeze a little lemon juice over top, and season to taste with additional salt and pepper.
To serve, spread harissa hummus in an even, thick layer on a large serving plate. Mound zucchini in the middle of the hummus, then top with crumbled feta, cilantro leaves and aleppo chile flakes. You can enjoy this warm or chilled!