Zucchini Cilantro Dip

• 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)

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.

zucchini, garbanzo beans, cilantro leaf, clove garlic, rice vinegar, olive oil, pepper

Taken from www.food.com/recipe/zucchini-cilantro-dip-4636 (may not work)