Zucchini Cilantro Dip - cooking recipe

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)

Preparation

Line a large baking sheet with a clean dish towel; spread zucchini over towel.
Sprinkle with 3/4 teaspoon salt; let stand 5 minutes.
Roll zucchini in towel; squeeze out moisture. In food processor, combine zucchini, garbanzo beans, cilantro, and garlic; process until smooth.
Add vinegar, oil, 1/4 teaspoon pepper, and jalapeno, if desired; process 10 seconds.
Adjust salt to taste. Serve dip with chips, carrot sticks, cucumber slices, or pita wedges.
It only takes about 15 minutes to make.