ZUCCHINI CILANTRO DIP

Zucchini Cilantro Dip image

Provided by Sara Heuvelman

Time 15m

Yield 1 batch

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 745.3, Fat 44.4, SaturatedFat 6.1, Sodium 755.1, Carbohydrate 75.8, Fiber 18, Sugar 12, Protein 20

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