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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs zucchini, coarsely shredded |
1 (8 ounce) can garbanzo beans, rinsed and drained |
1 cup cilantro leaf, packed |
1 clove garlic |
3 tablespoons seasoned rice vinegar with roasted garlic (nakano brand is my favorite!) |
3 tablespoons olive oil |
1 -2 jalapeno pepper (optional) |
Directions:
1. Line a large baking sheet with a clean dish towel; spread zucchini over towel.
2. Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.
3. Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.
4. Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds.
5. Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges.
6. It only takes about 15 minutes to make.
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